Jambalaya pots.

[dfbourg]

The andouille is from Bailey's in Laplace. Veron's ranks 4th to me behind Bailey, Jacobs, and Dons. Now the sausage is still one of the best if you go to the old store in Lutcher and buy it in the box. The veron's in the local stores in the vacuum pack packages come from the provisional and are just not the same. Yes I do know about the temple and pretty sure know the person. I do use that the majority of the time, there are 2 places that I know I can get it with no problem.

 

[shoneyboy]

One last thought, let me share a friend's jambalaya secret recipe ingredient. If I told you were to find the item locally, you'd know who it is, so I'll let you find 'em. You can order 'em from your butcher in 7 lb boxes. Pork oysters or tenders what they actually are is the temples. They are the most flavorful and tender part of the hog. One of the Ex-Jambalaya Kings passed that on to me many many many years back. It really does make a huge difference once you have adjusted it to your cooking.

 

[pcallison]

Foamheart & dfbourg, you boys are making me hungry!!

 

This poor Ozark hillbilly had never had real jambalaya or gumbo untill I worked on an offshore oil rig for a while, our cook was cajun & man could he cook.

 Didn't know what a coonass was ( thought it was the north end of a southbound ringtail.) I'd sure love to have a genuine andouille recipe, no such thing in my neck of the woods. I copied dfbourgs jambalaya recipe, will need to mod. the amounts though, Good thread, keep em coming. See ya, Phillip

 

[foamheart]

The andouille is from Bailey's in Laplace. Veron's ranks 4th to me behind Bailey, Jacobs, and Dons. Now the sausage is still one of the best if you go to the old store in Lutcher and buy it in the box. The veron's in the local stores in the vacuum pack packages come from the provisional and are just not the same. Yes I do know about the temple and pretty sure know the person. I do use that the majority of the time, there are 2 places that I know I can get it with no problem.

The new Verons is a family member who sought to get rich taking the families recipes national. He uses Oak Grove Smokehouse's facilities the same as a 1/2 dozen other sausage makers now do, But in going national he had to conform for the mass market and lost the real old time sausage taste. Actually there is Veron's Meat markets in Lutcher, Lafayette, and in Spring Texas. All are from the orignal first family recipes and attitude. I was sooooo surprized to find the one in Spring when I was living in Conroe.

 

[shoneyboy]

I have eaten sausage from many different companies over the years…..and I mean no offence to anyone of them, but some of the best smoked sausage I have ever eaten was some that someone had made and smoked themselves…….There is something about going commercial….it seems to commercialize all of the goodness right out of the product………

 ShoneyBoy.....

 

[foamheart]

Foamheart & dfbourg, you boys are making me hungry!!

 

This poor Ozark hillbilly had never had real jambalaya or gumbo untill I worked on an offshore oil rig for a while, our cook was cajun & man could he cook.

 Didn't know what a coonass was ( thought it was the north end of a southbound ringtail.) I'd sure love to have a genuine andouille recipe, no such thing in my neck of the woods. I copied dfbourgs jambalaya recipe, will need to mod. the amounts though, Good thread, keep em coming. See ya, Phillip

Just remember, there is not definitive recipe. Cajun cooking is about location, much like BBQ. There is north and south of I-10, there is east and west of the river. Then the meats are all whats available. Most of what I cook now is back to basics like would have been cooked 100 years ago. Its that dang minimialistic attitude I have. But when I was growing up its how all the folks cooked back then. I cooked a Jambalaya last night that I really liked with just a pot, water, rice, chicken, onion, salt & pepper. I did add a half stalk of celery and some onion tops. Just cause thats how I like mine.

Here, let me link that andouille recipe. I am really liking this recipe and have not made it yet, but  with a small personal tweek its gotta be killer! 

<looks around for the link police then chuckles>

http://www.smokingmeatforums.com/t/100440/first-time-stuffer-andouille

 

[foamheart]

I have eaten sausage from many different companies over the years…..and I mean no offence to anyone of them, but some of the best smoked sausage I have ever eaten was some that someone had made and smoked themselves…….There is something about going commercial….it seems to commercialize all of the goodness right out of the product………

 ShoneyBoy.....

I concur. I think it has to do with volumne and the predictibility of process. Was talking the other days about may if and when I get better making deals with friends for cooking needs but it would become work then and another friend enlightened me. But ya never know. should be some type of special artisan or home market laws available.

 

[shoneyboy]

I concur. I think it has to do with volumne and the predictibility of process. Was talking the other days about may if and when I get better making deals with friends for cooking needs but it would become work then and another friend enlightened me. But ya never know. should be some type of special artisan or home market laws available.

What I have been doing is "Bartering” …..NO MONEY exchanges hands…..So how can you put a value to that??? ……I give you what you want, I get what I want and we both are happy!!  I’m still reaping the rewards from the last welding project I bartered with……They have given me at least 150 tomato’s so far…… I have been blanching tomato’s for 2 weeks now and still have plenty to put up…….

 

[dfbourg]

Pcallison like Foamheart referred to nothing is written in stone and there are many ways to cook it. Foamheart I'm sure you notice I do mine a lil different than your typical Gonzales jambalaya. Once something goes into the pot it stays in the pot. I find that way the flavors blend together better. I see a lot of Gonzales cooks fry each of the ingredients separate and then drain the oil and add everything back together. Pcallison the only advise that I will give if you modify the amount is take into consideration that the can goods count towards your liquid. And if you leave one can out it I can tell the difference. I have in the past used half of each can and just threw the rest away to keep the taste the same.

Foamheart if you are ever back of St. Amant going towards Fred's on the river, Toureau's have one of the best local sausage around. Way better than even the old Veron's.

 

[foamheart]

The only wrong way is not making any. I even like tomatoes in it sometimes. Sometimes I like tomatoes in my gumbo too.

I have had bad cajun food, but not usually cooked by cajuns. The only universal misconsception is that all cajun food is supposed to be hot and spicy, its only that way if you like it that way. BUT raw rice or Uncle Bens, there is no redemption.

 

[pcallison]

 Foamheart, shoneyboy, dj, I agree with you on individual tastes, I just wanted to get the basics. I've made andouille, and it wasn't very good with the recipes I had (pretty bland & tasteless) Not ever having had the real thing, I guess I'm shooting in the dark LOL. I'll look up some more recipes & give it another go. Love curing & smoking hog jowl & bacon & BBB, best bean seasoning ever. I've enjoyed all your posts, keep em coming, See ya, Phillip

 

[moikel]

This is a great thread for a whole bunch of reasons.Its obviously very different cooking for  me way down here but its also great social history,food heritage & tradition.

In its own way its a celebration of regionality in cooking & its that regionality that people like & recognise all over the world.  Long may it continue.
 

 

[foamheart]

 Foamheart, shoneyboy, dj, I agree with you on individual tastes, I just wanted to get the basics. I've made andouille, and it wasn't very good with the recipes I had (pretty bland & tasteless) Not ever having had the real thing, I guess I'm shooting in the dark LOL. I'll look up some more recipes & give it another go. Love curing & smoking hog jowl & bacon & BBB, best bean seasoning ever. I've enjoyed all your posts, keep em coming, See ya, Phillip

My Dad'll kill for fried jowl with his eggs! Always said it was what the rich folk ate.....LOL

 

[foamheart]

Foamheart if you are ever back of St. Amant going towards Fred's on the river, Toureau's have one of the best local sausage around. Way better than even the old Veron's.

I don't run around too much any more. Heck I have not even seen that new St. Amant or Dutchtown schools. But if I do, I will be sure and try Toureau's Its spelled like I should but I don't remember the name. Must be one of dem furin carpet bagger butchers....LOL

 

[dfbourg]

I'm sorry but I spelled it wrong. It's Tureau. Guess I'm used of throwing in that o before the u with my last name. Writing these post from my phone so not all words comes out like they should at times.

 

[cecil]

Hello Foamheart and DfBourg, I also live in Gonzales(Cornerview Road). Like most of us here in this area that like to cook and BBQ I also love to coo Jambalaya. I don't have any big pots but have a few smaller ones. I usually have to borrow one from a friend when I have to cook a big one (30 or 40 gallons). Haven't cooked many big ones since my cooking partner died in :08. We always cooked on a wood fire. a hot job in the summer, once we had to do a wood fire cook in August with no shade to be under. But the beer was flowing pretty good that day (it usually flowed when we cooked but flowed a little more that day.). I also have an XL spreadsheet that is from a former Jambalaya champion cook that all you do is enter the number of people you are cooking for and it will calculate the amount of ingrediants needed.

I posted on here a jambalaya I cooked on the WSM using charcoal and pecan wood  http://www.smokingmeatforums.com/t/107163/something-different-on-the-wsm#post_641494 . Turned out pretty good. If you look at it it is on page three of the photobucket album page.

It's good to meet fellow BBQ  Jambalaya enthusiasts. We should get together over coffee or other beverage and discuss our passion for cooking and 'Qing.

 

[eman]

Glad to see this post. Now i KNOW that some of ya'll will want to go to the big SMF gathering in the spring in Fla. and help me w/ the cajun night???

 Usually a gumbo and red / white beans and, boiled crawfish. Be nice to have a good Jambalaya / pastalaya.

 

[cecil]

talking about the old sugar mills in the do you remember the sugar mill that used to be where the Bulerunner bean factory is now. I used to go with my dad to bring his cane there for syrup. And Mr. Homer Watts on Boudreaux rd. had a small one man mule powered sugar mill for syrup.

 

[foamheart]

Was before my time, although I remember the concrete structures in front from where they unloaded the cane buggys or so I assumed. It was across from the Evinrude/Mercury boat store. Wasn't it Pearls next door?

That bayou right there, whats its name? If you follow it back past the entrance to Oak Terrace, there was Bordeaux's Camp. Been a double load of good food and dance gone on in that place. Used to go 'coon hunting there on Friday nights as a real young kid. Ya know I think Roland spelled his name without the X, Boudreau. <shrugs>

 

[cecil]

Was before my time, although I remember the concrete structures in front from where they unloaded the cane buggys or so I assumed. It was across from the Evinrude/Mercury boat store. Wasn't it Pearls next door?

That bayou right there, whats its name? If you follow it back past the entrance to Oak Terrace, there was Bordeaux's Camp. Been a double load of good food and dance gone on in that place. Used to go 'coon hunting there on Friday nights as a real young kid. Ya know I think Roland spelled his name without the X, Boudreau. <shrugs>

You are right, it was across from the okd Thomas Marine dealer before they moved to the airline hwy location.Pearl's was on the other end of the block. It is now a mexican grill. You are probleally talking about Mac Boudreauxs camp. Roland is Mac;s brother. I grew up next door to Roland and Oakley and their parents and their cousin Harold.