Shrimp & Pork Jamabalaya - Sapo Style - BBQ Central

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Old 02-01-2009, 04:29 AM   #1
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Shrimp & Pork Jamabalaya - Sapo Style

I made a batch of Jambalaya for me and my wife. I think I might make this for the men at church and the fishing club someday.. This was really good.. My neighbors want me to quit my job and open a restaurant.. aint going to happen yall...Enjoy the show....

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from TeamSurfinSapo on Vimeo.











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Old 02-01-2009, 07:00 AM   #2
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Mighty fine vittles Sapo. Nice pictures also.
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Old 02-01-2009, 11:32 AM   #3
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Fine lookin grub there buddy, gonna have ta get me one them cookers! Momma gonna love it, nother piece a cast iron ta move round!
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Old 02-01-2009, 11:53 AM   #4
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Good stuff Sapo. Got to get one of those banjo burners.

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Old 02-01-2009, 12:04 PM   #5
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Sapo, is the inside of the pot as rusty as it looks?
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Old 02-01-2009, 12:13 PM   #6
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Quote:
Originally Posted by Captain Morgan
Sapo, is the inside of the pot as rusty as it looks?
Nope. I seasoned that pot about 5 times before I ever used it.. the outside has a few small places of surface rust...
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Old 02-01-2009, 12:20 PM   #7
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Your rice didn't bust open. I'd eat it anyway though.
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Old 02-01-2009, 03:13 PM   #8
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Now kindly tell us of this rice busting open thang when you get time. First I ever heard of it as far as I can recall..which as can be seen my memory aint as good as it used to be. Looks good Sapo.

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Old 02-01-2009, 04:05 PM   #9
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bigwheel, maybe he means like spanish rice after you fry it before boiling it. I that rice busts at the ends.. I just followed directions from the recipe...Maybe they made a mistake writing it down or something... My buddy that is a Houma Native Indian said it was right.. Who knows..So many ways to cook these days...
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Old 02-01-2009, 04:10 PM   #10
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Quote:
Originally Posted by ronbeaux50
Your rice didn't bust open. I'd eat it anyway though.
Ron, it might also be because I used this rice.....


ZATARAIN'S® Enriched Long Grain Parboiled Rice


DESCRIPTION: Use in your favorite casserole dishes, salad recipes or top with Zatarain's Gumbo. Perfect every time. Never sticky, it's always separate and fluffy.
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Old 02-01-2009, 04:45 PM   #11
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looks great Sapo, we in the world did you get that burner and pot, I gotta have one of those.
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Old 02-01-2009, 04:59 PM   #12
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Well yeppers that sure might be it. I always liked Rice o Roni back when I was a young skull full of mush and seems like a person need to fry that one first too. Now if some claim that Zatarains keeps itself seperated and non gooey any mo betta than Uncle Ben's..they have to show me since I got kin which lives close to Missourrii. Maybe they buy it off Uncle Ben. Who knows? Now why you listening to a native americkan injun peeples for directions on how to make cajun food? You need to check in with us Texicans who are coon asses at heart. Best old pal I ever had was named Charlie Poussan from Nederland. They got real cajuns down there ya know That is just hop n skip from Jasper if you ever heard of that place. That where Dubja drug the po mayata to his reward behind the pickup truck if you recall the NAALCP advertisements a few years back. That George Jone's part of the world. I forget the eggxact name of the town right now but he was born not far off.

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Quote:
Originally Posted by surfinsapo
bigwheel, maybe he means like spanish rice after you fry it before boiling it. I that rice busts at the ends.. I just followed directions from the recipe...Maybe they made a mistake writing it down or something... My buddy that is a Houma Native Indian said it was right.. Who knows..So many ways to cook these days...
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Old 02-02-2009, 07:54 AM   #13
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I'd eat that
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Old 02-02-2009, 10:17 AM   #14
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Me too!
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Old 02-02-2009, 11:38 AM   #15
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Quote:
Originally Posted by dmtky
looks great Sapo, we in the world did you get that burner and pot, I gotta have one of those.
Take a look here.
http://krazykajuncookware.com/index.html

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Old 02-02-2009, 02:24 PM   #16
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Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by dmtky
looks great Sapo, we in the world did you get that burner and pot, I gotta have one of those.
Take a look here.
http://krazykajuncookware.com/index.html

Pigs
This is the actual one I bought... It is narrower so the lid isn't too heavy.. Comes with the stand too and a cast iron lid......

http://bayouclassicdepot.com/CI7411_stew_pot.htm
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Old 02-02-2009, 02:26 PM   #17
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That looks KILLER SS!
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Old 02-03-2009, 01:39 AM   #18
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You're gonna be changing your name to Sapeaux soon!

Looks wonderful.
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