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Call Hank it's Jambalaya time!
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gabriegger
Posts: 682
Cooked up a mess of hot sausages, chicken and shrimp Sunday eve. The lovely and talented Gabriella chopped it all up and created another heaping helping of Jambalaya. All packed and ready for the freezer! 'Me oh my,' Luke the Drifter playing in my head!
the city above Toronto - Noodleville wtih 2 Large 1 Mini
Comments
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Where is the "crawfish pie, and file' gumbo?"
Looks great. -
NIce! That's on my list of things to make.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Was the jambalaya cooked on the egg?? Just curious, I'll be making this soon! Until I got the egg I used the crock pot.
LBGE
AL -
@TideEggHead Everything cooked on the egg. Ingredients direct at 350. Mixed in 13.25 quart Le Creuset pot. Indirect to simmering at 300 with a good stirring every 5 minutes.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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@Little Steven Them sausages be hot Italian Pork from Bonanza Meats in Woodbridge
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Thought for a moment you had found a source for Andouille in the GWN.
Steve
Caledon, ON
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