Originally Posted by Swine Spectator
Not to be contentious or anything, but roux is for gumbo, étouffée, and grillades, not jambalaya.
Roux would get you DQ'd at the World Championship Jambalaya cook-off in Gonzales, LA.
Probably would, but this is the way we have done it for as long as I can remember. And like I said, you don't have to make a roux, but if you don't I would probably go for shortning, bacon fat, or something besides vegitable oil...
I know BBQ competition, but haven't ever been exposed to jambalaya comps! :)
On another note, you just gave me an awful craving for some grits and grillades! I know what we are having for dinner tonight!