So Foamheart where you from, i take it the Gonzales area and how long have you been away? I was from St. James but live in St. Amant now. I'm sure your jambalaya came out great. And one thing I have never seen is a poor cane farmer.
Jambalaya pots.
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I remember the sugar cane farms....and going to get stalks to chew one. Best ever! My favorite syrup is sorghum....not molasses.....sorghum!
Kat
Kat
All cane farmers are poor when its time for a round, but drive around in those new double cab dualies. That sounds bad. They are great people and most would give ya the shirt of their backs. But they will use any excuse to miss a round....LOL
Lets see, been away most all my adult life. I wanted to wear suits and ties and get my cars worked on by the shop. LOL Been home about 10 years. I live just south of the bridge, in a beat up old house older than my Pop, (now thats scary!).
Ya know I actually inpressed myself with that jambalaya, it was that 1 in 10 that surprises you? Just simple and delicious.
AND Ms. Kat, I figure its because of acess but I do love real maple syrup. Its one thing those Yankees beat us with. I thought maple syrup was log cabin till I was in the service and learned there was other things in the world that they did not ask me about before they put 'em there. Loads of sugar cane here, but here it was all for sugar. Think about being a kid living in the middle of a sugar cane field. Syrup, Its just one of those things like coffee, I fell in love with our service coffee but I just can justify buying it for myself.
Lets see, been away most all my adult life. I wanted to wear suits and ties and get my cars worked on by the shop. LOL Been home about 10 years. I live just south of the bridge, in a beat up old house older than my Pop, (now thats scary!).
Ya know I actually inpressed myself with that jambalaya, it was that 1 in 10 that surprises you? Just simple and delicious.
AND Ms. Kat, I figure its because of acess but I do love real maple syrup. Its one thing those Yankees beat us with. I thought maple syrup was log cabin till I was in the service and learned there was other things in the world that they did not ask me about before they put 'em there. Loads of sugar cane here, but here it was all for sugar. Think about being a kid living in the middle of a sugar cane field. Syrup, Its just one of those things like coffee, I fell in love with our service coffee but I just can justify buying it for myself.
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Cutting sugar cane by hand was considered the hardest work going back in the day. Lot of migrants got their start doing seasonal work like that then working their way to owning their own farms all over the country.Italians in particular.
All machinery now of course. Its mostly in Queensland ,they make great rum & what we called golden syrup which is thick brown & sweet,not fashionable nowadays.
All machinery now of course. Its mostly in Queensland ,they make great rum & what we called golden syrup which is thick brown & sweet,not fashionable nowadays.
redwood carlos
Smoking Fanatic
Where's the DO Jambalaya recipes?
Good thread. Thanks for sharing the stories and history.
[h1] [/h1]
Good thread. Thanks for sharing the stories and history.
[h1] [/h1]
Foamheart if you are living just south of the bridge you are in the Union/Convent area than I guess. I spent many years when I was young growing up in that area. I worked for my cousins there in the fields and the greenhouses. You might know them, the Romes right there in the big curve in Romeville where the old school use to be. They are some pretty good cooks also.
Redwood my smallest recipe calls for a 5gal or 20quart pot. I have tried to break it down for what most people could use on the stove but just isn't the same because of some of the can goods that I put in it. If you have a pot that size I would be happy to share.
Here is a picture of my 30gal pot with the stand
Redwood my smallest recipe calls for a 5gal or 20quart pot. I have tried to break it down for what most people could use on the stove but just isn't the same because of some of the can goods that I put in it. If you have a pot that size I would be happy to share.
Here is a picture of my 30gal pot with the stand
redwood carlos
Smoking Fanatic
I have a 20 Qt at the house. MIL brought it with her when she moved in, and makes a few soups in it. Still trying to get her to teach me her Posole recipe.
Would really love to try one if you are willing to share.
Picture is missing.
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themule69
Epic Pitmaster
Try this way to upload pics. http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post
If you are using a cell phone or an IPad ....go to the main SMF page and click the mobile setting. Can be found at the bottom of that 1st page. Wanna see too!
Kat
If you are using a cell phone or an IPad ....go to the main SMF page and click the mobile setting. Can be found at the bottom of that 1st page. Wanna see too!
Kat
redwood carlos
Smoking Fanatic
5# of cubed boston butt
5# smoke sausage
6# onions
5# extra long grain rice
2 bell peppers
2 bunches of shallots
1 gal of water
1 can crème of mushroom
1 can of golden mushroom
1 can of rotel
1 can of mushroom gravy
¼ cup of Cajun season
Salt to taste
Hot sauce
Parsley
Minced garlic
I start off seasoning my pork with tony’s seasoning and the mince garlic. Put it in the pot by itself and start to brown the meat. Between the fat and the water that will come out the pork it should be enough to keep the meat from sticking. After about 30-45 mins the meat will should be close. When most of the water is cooked out I throw the onions in with the pork and start to cook it down. After about another 30-45mins you should have a nice color going with a gravy that was made between the two. Then I add the sausage and cook it with the pork and onions. After about 20 mins I add the bell peppers and cook an additional 10mins. All 4 of the can goods are added and cooked down for another 10 mins or so. The last few minutes after adding the can goods I add the shallots. I then add the 1 gal of water along with the ¼ cup of season, hot sauce, salt, and parsley. Taste the water at this point and make and adjustments to your taste. Once water starts to come to a boil I add the rice. From this point on I stir the pot nonstop to keep the rice from sticking. When the rice starts to fluff up and starts to displace the water on the top I put the lid on the pot and turn the fire way down. I stir the pot every 7 minutes to keep the rice from sticking. Normally after 3 stirrings I can cut the fire off. I let the rice sit about 10 mins and stir again then it’s time to pull out the plates.
Hopefully this will work for you. Good cooking
5# smoke sausage
6# onions
5# extra long grain rice
2 bell peppers
2 bunches of shallots
1 gal of water
1 can crème of mushroom
1 can of golden mushroom
1 can of rotel
1 can of mushroom gravy
¼ cup of Cajun season
Salt to taste
Hot sauce
Parsley
Minced garlic
I start off seasoning my pork with tony’s seasoning and the mince garlic. Put it in the pot by itself and start to brown the meat. Between the fat and the water that will come out the pork it should be enough to keep the meat from sticking. After about 30-45 mins the meat will should be close. When most of the water is cooked out I throw the onions in with the pork and start to cook it down. After about another 30-45mins you should have a nice color going with a gravy that was made between the two. Then I add the sausage and cook it with the pork and onions. After about 20 mins I add the bell peppers and cook an additional 10mins. All 4 of the can goods are added and cooked down for another 10 mins or so. The last few minutes after adding the can goods I add the shallots. I then add the 1 gal of water along with the ¼ cup of season, hot sauce, salt, and parsley. Taste the water at this point and make and adjustments to your taste. Once water starts to come to a boil I add the rice. From this point on I stir the pot nonstop to keep the rice from sticking. When the rice starts to fluff up and starts to displace the water on the top I put the lid on the pot and turn the fire way down. I stir the pot every 7 minutes to keep the rice from sticking. Normally after 3 stirrings I can cut the fire off. I let the rice sit about 10 mins and stir again then it’s time to pull out the plates.
Hopefully this will work for you. Good cooking
redwood carlos
Smoking Fanatic
Oh that sounds delightful. Thanks for sharing. Now I just need to find enough people to eat all that food when I make it.
LOL....... Yes I know your cousins.
I can't think of a single real coonass that I know that isn't, do you know any? Even though we are most excellent cooks, we all bow to someone either better than us or that taught us though. Mostly what we learn is, its like smoking there is no one perfect way. Well unless you are cooking in competition, then there is, the one way is the way that event wants. Its the same way with Jambalaya, Gumbo, ettouffe, sauce piquante, etc..... Heck we even make an event out of white beans!
These are some pics from a large chicken and andouille gumbo that I cooked at Christmas time
Who's anoudille? Due to my up bringing I am pretty partial to Veron's in Garyville. But a new smoking friend just shared what I believe to be the first real proper cajun andouille recipe and I can't wait to try it...... even if I am hand stuffing! The local sausage stuffer died and so went the communal meat press <sighs> My birthday is comming up..........LOL
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.
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