re: Jambalaya - Gonzales Style with pics.

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10-4... thanks... just read over that recipe. I think I'll try it sometime this week when I'm off of work. I gotta find a way to buy some of that leblanc's seasoning though online, or maybe something similar. I've just been using some Tony's/Slap Ya Mama's... Hard to find the stuff over here in TX.

Getting the rice just right is the hardest part. First batch was perfect, 2nd was crunchy, 3rd attempt was mushy/crunchy. When it comes out crunchy, does that mean I covered too soon, and didn't boil long enough? (I'm guessing). If its mushy, could be just the opposit

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Crunchy rice could be a couple of things. Not enough water or not boiling long enough. Be sure to cook ALL the water out of the onion/sausage/meat mixture before adding you measured amount of water. That way you know you have the exact amount. Go 2 to 1 on the water to rice ratio. Have the water/meat mixture on a hard rolling boil BEFORE adding the rice. Dump rice and let it return to a boil until the rice starts to noticeably get thicker. At this time it should be literally trying to "jump out the pot". Let it do that for a couple of min then cover and turn down heat to low. Make sure the lid is sealed tight. Do NOT lift for any reason for 25 min or so. Turn heat off and lift lid and roll rice from almost bottom to top at 4 points around the pot. Re-cover the pot and let sit another 15 or 20 min. It should be good. Use Mahatma Extra long grain rice or a good Louisiana long grain rice. Hope this helps on the next one.

Not sure if Kim LeBlanc sells his stuff on line. Crazy Cajun site might have it.