Jambalaya on the offset

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cansmoke

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Jul 21, 2012
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Hamilton, Ontario
Made Jambalaya in a cast iron pot on the offset. I've done this before and it turned out well.
 

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indaswamp

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South Louisiana-Yes, it is HOT
Cast iron is all we use here in the Gonzales. La...a.k.a. The Jambalaya Capital of the World. Yours looks like a creole New Orleans style with tomato though....bet it was good.
 

cansmoke

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Jul 21, 2012
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Hamilton, Ontario
Cast iron is all we use here in the Gonzales. La...a.k.a. The Jambalaya Capital of the World. Yours looks like a creole New Orleans style with tomato though....bet it was good.
That's the recipe we found. I'm interested in other recipe if you could share.
 

Hijack73

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Aug 9, 2020
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Sure man...no problem....here is a recipe from a World Champion Jambalaya cook-off winner.
https://gumbopages.com/food/jambalaya-gautreau.html

I like to finish in a 350*F oven....even heat means hardly any burn on the bottom.....

indaswamp indaswamp
Not to hijack a thread (pun intended and not) but have you ever tried making roux in cast iron in an oven? I use that method for all of mine now. I haven't burned a single speck of roux since I started doing that. 350* and stir every 15-20 minutes. I know you make prodigious quantities of the stuff at one time, but for a single batch needed, oven method cannot be beat.
 
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indaswamp

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Yes I have made a roux in the oven...and it does work awesome. For a small batch, it is easy, but when doing large batches like I do, The pot is cumbersome to move when you have to stir when doing it in the oven.
 

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