I normally cook gallons so my measurements differ from a pot on the stove.
I use chicken base and good smoked pork sausage. Cushion meat and throw in some chicken thighs occasionally.
Your sausage will add a good amount of seasoning to your pot, so you have to know how it cooks.
I personally don?t use the name brand Savoie, Richards, etc... not that there is anything wrong with it but it doesn?t deliver the flavor I?m looking for.
I use 1/2 ounce of Tony?s for every gallon, then adjust with black pepper and white pepper.
WARNING: If you have never used White pepper before beware, you can ruin a pot of food fast.
I put tablespoons of granulated garlic in my pot so I don?t mess with any garlic or onion powder.
I know people that use parboiled rice but it?s just not the flavor I like.
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