Ask a dozen Louisiana cooks to make jambalaya and you’ll get 12 different versions cooked 12 different ways. Tomatoes vs. no tomatoes. Chicken for sure, but different types of sausage, and some jambalaya with shrimp and some with wild game or pork shoulder. And don’t get those cooks started on how to make the perfect roux (or whether to make a roux at all!). The same holds true for crude oil sourcing in the Bayou State’s three refining regions: Each has its own sources for crude oil and its own ways of delivering that oil to refineries. In today’s RBN blog, we conclude our four-part series on Louisiana refining with a look at crude oil sourcing, pipeline flows and supply/demand balances in the southwestern and northwestern parts of the state — and how the status quo may be in for changes.
The Future of Fuels bi-annual report by RBN's Refined Fuels Analytics provides an in-depth analysis of the U.S. and global refinery industries, focusing on crude oil and fuel market dynamics, supply and demand, alternative fuels, refinery capacities, and price forecasts to help stakeholders navigate the evolving energy landscape.
As we said in Part 1, the 16 refineries in Louisiana and the southern tier of Arkansas account for almost one-fifth of total U.S. refining capacity and can consume more than 3 MMb/d of crude oil from a wide range of domestic and foreign production areas. We also divided the refineries into three buckets — Southeastern Louisiana (eight refineries with a combined capacity of nearly 2.2 MMb/d; pink-shaded rows in Figure 1 below), Southwestern Louisiana (three with 911 Mb/d; blue-shaded rows), and Northwestern Louisiana and Southern Arkansas (five with 176 Mb/d; green-shaded rows) — and noted that refineries in each of the buckets generally turn to many of the same sources for their crude oil and use pretty much the same means to deliver oil to their facilities.
Three Groups of Louisiana (and Southern Arkansas) Refineries
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About the song
“Jambalaya (On the Bayou)” was written by Hank Williams and Moon Mullican. Williams started writing the song after hearing Cajuns on the tour bus for the Hadacol Caravan, which Williams was featured in, commenting on how they missed Cajun cooking. The melody of the song is based on the Cajun song “Grand Texas.” Williams recorded the song at Castle Studio in Nashville in June 1952. Personnel on the record were: Hank Williams (vocals, acoustic guitar), Chet Atkins (lead guitar), Chuck Wright (bass), Jerry Rivers (fiddle), and Don Helms (steel guitar). Released as a 78 RPM single in July 1952, it went to #1 on the Billboard Hot Country Singles chart and remained there for 14 weeks. The song has appeared on numerous Hank Williams compilation albums. Many artists have covered the song, including Jo Stafford, Brenda Lee, Fats Domino, and The Nitty Gritty Dirt Band. John Fogerty, under the name The Blue Ridge Rangers, released his version as a single in April 1973; it went to #16 on the Billboard Hot 100 Singles chart.
Hank Williams was an American country music singer, songwriter and musician. He is regarded as one of the most influential progenitors of the genre. When Hank sang a song, America listened. Born in Alabama, he learned guitar from blues musician Rufus Payne. Williams began his career playing in Montgomery-area venues and on local radio stations. He put out his first single, “Never Again,” on Sterling Records in January 1947, and signed a recording contract with MGM Records later that year. He released 12 studio albums, eight live albums, 25 compilation albums and 71 singles and has sold over 40 million records worldwide. Williams is a member of the Country Music Hall of Fame and the Rock and Roll Hall of Fame. Williams died of heart failure in the backseat of an Olympic Blue 1952 Cadillac convertible en route to a show in Canton, OH, on January 1, 1953. He was 29 years old.
"About the Song" -- written by Mickey McMahan , RBN Director of Musicology
