Post by Cajunate on Sept 19, 2011 16:08:57 GMT -6
I realized over the weekend that I didn't comment about my trip to north Alabama last weekend. We did this last year and helped them to raise and donate over $17,000.00 to the local Red Cross oreganization. Second year in a row we were asked to do another triathlon/fundraiser in October. That's a pretty good compliment to us but, at this tt\ime having to work it does take a toll on one to buy and bring everything up there.
Myself and two friends cooked for a Red Cross fundraiser Saturday Sept. 10th. I loaded up my big 30 gal. cast iron jambalaya pot along with a 25 gal. heavy duty aluminum pot as well as everything we could need including the ingredients except for the chicken into my Expedition and it was loaded I'll tell you and drove up to Scottsboro Alabama on the Thursday before. The next day we picked up 80 lbs of fresh chicken thighs and went to a Traeger grill diealer/distributor and put them on a sort of big grill/smoker for a couple of hours to smoke.
You might say the fridge was somewhat full by the time all the prep work was done and meats(tasso, andouille, smoked sausage, smoked chicken)were cut up and ready for the cook starting at 6:30 am Saturday morning. I had to put the 50 lbs. of chopped onions on ice in the ice chest because there was no room in the fridge.
We did pretty good this year and didn't crack open a beer until 7:30 or 8:00 am.
This is just before adding the 30 lbs. of rice and covering with the lid right before the magic happened.
About 30 minutes later and it's done and ready to serve.
Actually this was after we had already served quite a few people. It was a busy morning and I almost frogot to get a few pictures.
Here are my two parteners in crime and myself.
Here's Darren making like he's doing something and I'm not even going to try to guess what he's trying to describe to Bob here. Lol...... Bob was cooking down the okra in my 5 gal. cast irom Jambalaya pot.
Chicken and andouille gumbo ius done and ready to serve!
We managed to eat pretty well ourselves over the weekend. I brought up and made some New Orleans style BBQ Shrimp and some good Crawfish Etouffee(no picture).
This went great with the Italian twist bread warmed in the oven. Actually I cooked the shrimp in the oven also.
We got tons of compliments on our cooking and enjoyed doing it for the worthy cause it is.
Myself and two friends cooked for a Red Cross fundraiser Saturday Sept. 10th. I loaded up my big 30 gal. cast iron jambalaya pot along with a 25 gal. heavy duty aluminum pot as well as everything we could need including the ingredients except for the chicken into my Expedition and it was loaded I'll tell you and drove up to Scottsboro Alabama on the Thursday before. The next day we picked up 80 lbs of fresh chicken thighs and went to a Traeger grill diealer/distributor and put them on a sort of big grill/smoker for a couple of hours to smoke.
You might say the fridge was somewhat full by the time all the prep work was done and meats(tasso, andouille, smoked sausage, smoked chicken)were cut up and ready for the cook starting at 6:30 am Saturday morning. I had to put the 50 lbs. of chopped onions on ice in the ice chest because there was no room in the fridge.
We did pretty good this year and didn't crack open a beer until 7:30 or 8:00 am.
This is just before adding the 30 lbs. of rice and covering with the lid right before the magic happened.
About 30 minutes later and it's done and ready to serve.
Actually this was after we had already served quite a few people. It was a busy morning and I almost frogot to get a few pictures.
Here are my two parteners in crime and myself.
Here's Darren making like he's doing something and I'm not even going to try to guess what he's trying to describe to Bob here. Lol...... Bob was cooking down the okra in my 5 gal. cast irom Jambalaya pot.
Chicken and andouille gumbo ius done and ready to serve!
We managed to eat pretty well ourselves over the weekend. I brought up and made some New Orleans style BBQ Shrimp and some good Crawfish Etouffee(no picture).
This went great with the Italian twist bread warmed in the oven. Actually I cooked the shrimp in the oven also.
We got tons of compliments on our cooking and enjoyed doing it for the worthy cause it is.