re: LeBlanc's Seasoning in Jambalaya

I don't use LeBlanc's. I just use Tony's, and it comes out fantastic every time. I don't measure.

Always use chicken broth.

Man I wish I would of known you were coming, maybe could of had lunch? Hope you enjoy the seasoning, I am cooking a big jambalaya with 20 lbs of rice Saturday morning, will be the first time using my new rig from R and R welding.

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So, this makes a creole jambalaya I guess

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this is a creole jambalaya

How much leblancs for 25 pounds of rice?

I'm borrowing one. I've already got a 20 gallon rig but I needed a second one, Randy said he has been slammed with overtime and he hurt his hip on top of that.

Did you cook on yours from R&R? Did you use the leblancs method? I'm scared to do it because I've been told you literally add nothing else...garlic, garlic powder, salt pepper...nothing.

I am cooking a 5 quart jambalaya right now doing an experiment with Leblanc's. No seasoning except Leblanc's and only paprika for a little color.

The meat is Bailey's andouille, boneless chicken thighs and some French Settlement Sausage (mild).

Used both the Jambalaya Calculator and the Seasoning Calculator for the amounts. We shall see.

I did cook a 20 pound rice in my new rig, came out great

Been using the Leblanc method for about 2 or 3 years, it works , when I do a competition I add some shite, but just to try and make it stand out from everyone else using Leblanc's

Believe it or not you can use the Leblanc method and use 50% of his creole and 50% of his bar b que and it turns out great, when I am doing big pots I just tell Kim how many pounds of rice I am cooking and he bags me up just enough

But for your first one just use 1 cup of creole per five pounds of rice and about a half bottle of hot sauce per five pounds of rice and it will be great

Sounds right, now that is Louisiana or crystal hot sauce not Tabasco, and I add it to the meat when it is about finished so that the liquid will cook off and not mess up my water ratios

ETA, I just looked and I use 12 oz bottles, for 25 pounds of rice I would probably use 1 1/2 - 2 bottles

You need to hush your mouth tp. Magicians don't give up all their secrets, neither should Jambalaya chefs.

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What do y'all do when the competition rules calls for no pre-made seasoning blends or it that becoming a thing of the past?

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I still use my own personal mix even when competitions let you use pre-made mixes. Now if I'm cooking for a wedding, benefit, etc then it's Leblanc's all the way.