[philmont] sausage for jambalaya?

Thanks guys for the sausage tips. Perhaps I should share my recipe. I boil
the sausage in the prescribed amount of water for the amount of rice I am
going to use. Then I add two packs of onion soup mix or golden onion soup
mix. I let this gumbo for a while then I add the instant rice and remove
from the heat. I stir once after about 2-3 minutes. I have used lots of
Cajun sausage but have only used the lil smokies and Hickory farms stuff
when backpacking and I don't like the after taste. Looking to improve. Of
course I add Tony's as needed. Thanks again guys. I am out to find the
Chinese sausage. Jack

  _____

From: philmont@troop47.com [mailto:philmont@troop47.com] On Behalf Of Harvey
Randolph
Sent: Saturday, March 22, 2008 10:50 AM
To: philmont List Member
Subject: [philmont] sausage for jambalaya?

Thanks We have a campout in a few weeks. John will jump on tghis with both
feet with mud from da bugs( alka CRAY fish) HA HA Happy Easter
 YIS
 Harvey

bill55@comcast.net wrote:

The type of sausage is called lop chong. It is described as a sweet pork
sausage. It needs no refrigeration.

I just use Carolina or Uncle Ben's , not Minute Rice. These are "converted",
but not precooked. 2 parts water for one part rice, lightly simmered with
the lid on until the water is absorbed, perhaps with some salt and butter in
the water. Add the sausage just before you put on the lid.

No reason it couldn't be used on the trail as well as for car camping as the
ingredients are dried.

I do expect to hear from John about my suggestion of using canned or
packaged seafood.

Bill Sheehan

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Port Arthur TX 77640-2013

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Received on Sat Mar 22 12:31:28 2008