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BBcue-z
BBQ Fan
Joined: 14 Mar 2012
Posts: 284
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 Posted: Mon Mar 19 12 9:32 pm Post subject: Jambalaya on the Disco |
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Rendered some bacon fat and sautéed some celery, onions (green and yellow), peppers, parsley, and garlic, add chicken pieces and seasoned with Cajun spices.
Added andouille sausage to the mix
Added chicken stock and rice to the mix
Covered and simmered until the rice was cooked
Added shrimp towards the end, and the Jambalaya was ready to serve 
Had to do some red beans on the side too.
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Maniac
BBQ Super Pro
Joined: 01 Oct 2010
Posts: 1256
Location: Pa
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| Posted: Mon Mar 19 12 9:44 pm Post subject: |
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bb that looks good.....if i can just find the time to cook on mine 
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sassage
Newbie
Joined: 13 Apr 2011
Posts: 75
Location: Kansas City
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| Posted: Mon Mar 19 12 10:01 pm Post subject: |
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Tasty looking food and a nice lid setup for the disco...details on that?
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BBcue-z
BBQ Fan
Joined: 14 Mar 2012
Posts: 284
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| Posted: Mon Mar 19 12 11:10 pm Post subject: |
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| sassage wrote: | | Tasty looking food and a nice lid setup for the disco...details on that? |
Thanks,
This is my set up
I have a 24” disc and high-pressure wok burner and also an Alpha burner. I alternate burners based on the recipe. The lid I got from this site:
http://www.foodservicewarehouse.com/town-food-equipment/34522/p375264.aspx
It’s labeled as 22” steamer lid, but with the lip it measure close to 23.5 inches. So it fits my 24” disc perfectly. The company has great customer service and fast accurate delivery. The price was right too  |
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GF
BBQ Super Pro
Joined: 30 Apr 2011
Posts: 2516
Location: Greenwich, CT.
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| Posted: Mon Mar 19 12 11:53 pm Post subject: |
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BBcue-z, That is a good looking cook right there. 
I may have to give that a shot sometime.
Thanks for the link for the lid, I'll have to look into one. |
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Awning Guy
BBQ Pro
Joined: 23 Aug 2008
Posts: 683
Location: Riverside Ca.
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| Posted: Tue Mar 20 12 3:45 am Post subject: |
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Strong work.. BBcue-z thanks for the idea. 
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