Quote:
Originally Posted by nmayeux
CT, let me know how it turns out! Neil, using a regular stock pot is what I use when doing really large batches. Just be real careful when making the roux, as you might get hotspots in the bottom of the pot. Vinny, you have me keeping the faith, and critter, just let me know if you need any possum!
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I made it anyway, it's a lot of food to eat on your own!!
It's the best Jamb I've had!!
The roux went well, I was gritting my teeth trying to get it to go a brick red without burning but didnt have any problems!!
I used Cubed Smoked Pork, Griddled Chicken Breast Sliced, shelled Tiger Prawns and sliced Smoked Sausage.
I'm having it again tonight with my other half and then freezing the rest!!!!
Thanks for the recipe, I'm putting that one in the book!!!
