I'm teaching them, one mouth at a time! We started a Cajun Festival 2 years ago. I have been amazed at the LSU gear I see at that. You don't have to explain jambalaya to that crowd. At the Shrinefest, we gave away samples. As soon as they tried it, they wanted it. I always have a big bottle of Louisiana Hot Sauce on the table. Some people totally cover the jambalaya with it.
dude, hes an experienced outdoor cook. pretty sure he has one. edit: see. next red tip -dont peek at the rice.
If you look carefully, it is on its' own stand. There are heavy duty locking casters under it. It's a nice stand in that the burner is fixed to it and it is fully wind shielded. I have a ramp that I use to roll it up into the trailer that you can see behind me. Even still, you really need 2 people to move it safely. If it gets rolling the wrong way, it can have a mind of its' own. :hihi:
I actually do something that most people don't. When I add the rice, I stir constantly until almost all of the liquid is absorbed (usually about 15 min). Then I put the lid on and let it do its thing.
