Jambalaya in Non-Cast Iron Pot

I only cook jambalaya in cast-iron. Use non-cast iron at your own risk.

I don't own a cast iron pot (been looking though). Admittedly, the color never gets exactly right, but it's fine otherwise. I don't do anything different recipe-wise.

Nothing wrong with non-cast iron. The color is from your onions. I will use 5 lbs of onions in an 8-10qt pot and brown them till they almost look burnt.

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How many people? 6quarts is fine to feed about 10 people.

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Probably looking at around 20.

Magnelite:

For coloration: This

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kitchen bouquet

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I thought the color came from browning the meats and other items? I've never cheated using kitchen bouquet, but would not be above it this time.

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Absolutely the color comes from browning your meats. Not the onions.

Why are people so concerned that Kitchen Bouquet is cheating?

No other ingredient in any dish is like this.

I see people using par-boiled rice, Cream of mushroom soup and a multitude of other items with never a word said. Yet if you use a drop of Kitchen Bouquet its considered cheating.

Why is this..?

If you want to get technical, using chicken stock is cheating

I'll take Kitchen Boquet over par-boiled rice anyday

I think it just becomes a challenge to scrape that pot so much that you give the water/stock a deep dark color. KB is doing nothing other than giving color. Chicken stock enhances the flavor and cream of mushroom gives the dish a texture/creamyness some people like so those items affect the dish in a major way.

As for par boiled rice I think that is cheating as well. Since for a me the biggest challenge in a jambalaya is getting the rice cooked correct.. Of course it changes the texture too in a way I dont like.

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This is against the law

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That's what I was worried about.

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Now go get yourself a cast-iron pot.

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I've had one for years. Just not sure if it's big enough for the amount I need to make.

Good point.