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Started By
Message
Cooking Jambalaya for about 80
Posted on 5/30/12 at 2:15 pm
Posted on 5/30/12 at 2:15 pm
So, I made the casual offer to cook jambalaya for about 80 people this coming weekend. Had absolutely ZERO intention of having them take me up on it.
Short of buying a crap ton of Zatarains, anybody have a good efficient method of cooking this much for this many? Planning on using my crawfish cooker outside.
THANKS!
Short of buying a crap ton of Zatarains, anybody have a good efficient method of cooking this much for this many? Planning on using my crawfish cooker outside.
THANKS!
8
Posted on 5/30/12 at 2:16 pm to TheGreat318
Check the stickied recipe thread for Rat's post on the jambalaya calculator.
Posted on 5/30/12 at 2:17 pm to Gris Gris
Awesome. Thanks!
Posted on 5/30/12 at 2:19 pm to TheGreat318
Call the Jambalaya Shoppe. Tell them of your predicament.
It's gotta be about the same cost as buying the giant black iron kettle, then cooking the jambalaya. If you're never going to need to be using a giant black iron pot again, then fake it!
Just tell them that you cooked it at home because the pot's so damned heavy and that you put it in the crawfish pot for easier transport.
Of course, this could tragically backfire if you then become the go-to jambalaya guy and have to buy jambalaya for 80 people on the regular.
If you're not in Baton Rouge, this entire post makes no sense.
It's gotta be about the same cost as buying the giant black iron kettle, then cooking the jambalaya. If you're never going to need to be using a giant black iron pot again, then fake it!
Just tell them that you cooked it at home because the pot's so damned heavy and that you put it in the crawfish pot for easier transport.
Of course, this could tragically backfire if you then become the go-to jambalaya guy and have to buy jambalaya for 80 people on the regular.
If you're not in Baton Rouge, this entire post makes no sense.
This post was edited on 5/30/12 at 2:21 pm
Posted on 5/30/12 at 2:32 pm to TigerstuckinMS
Yeah, I'm in Virginia, so you know...I'm fricked.
Posted on 5/30/12 at 2:32 pm to TigerstuckinMS
Posted on 5/30/12 at 2:35 pm to TigerstuckinMS
You're not going to be able to cook that much in a crawfish pot. You need cast iron to heat evenly and retain heat when you shut off the fire. Don't attempt this in a crawfish pot! You need at least a 10 gallon cast iron pot, and that's pushing it.
Posted on 5/30/12 at 2:40 pm to Stadium Rat
Or what?
Posted on 5/30/12 at 2:42 pm to TheGreat318
quote:Not sure what you're asking.
Or what?
Posted on 5/30/12 at 2:43 pm to TheGreat318
quote:
Or what?
I think think the answer is "or you will have a disaster on your hands". I assumed you were just going to use the crawfish burner and not the crawfish pot.
Posted on 5/30/12 at 2:53 pm to Gris Gris
can you make a jambalaya in a crawfish pot....???
don't see how it won't burn...
don't see how it won't burn...
Posted on 5/30/12 at 2:54 pm to TheGreat318
quote:
crawfish cooker
That's going to be tricky.
Posted on 5/30/12 at 2:56 pm to TheGreat318
Maybe you can cook a spaghetti jam. You don't have to be as precise with all the details.
This post was edited on 5/30/12 at 2:58 pm
Posted on 5/30/12 at 3:00 pm to Stadium Rat
quote:my 20 qt (5 gallon) will feed 35 adults. Take that fwiw
10 gallon
Posted on 5/30/12 at 3:02 pm to Corn Dawg Nation
I doubt you could get a large enough jambalaya pot in Virginia in short notice. Maybe you could find a large Lodge dutch oven, say 9-12 quarts, in your area and do 3 or 4 batches.
Posted on 5/30/12 at 3:02 pm to Guzzlingil
quote:
can you make a jambalaya in a crawfish pot....???
don't see how it won't burn...
I wouldn't chance it, myself.
Posted on 5/30/12 at 3:04 pm to TheGreat318
Ship some up there and heat it in the oven
Posted on 5/30/12 at 3:09 pm to The Sportsman
quote:
Ship some up there and heat it in the oven
...aaaaand we're back to the Jambalaya Shoppe!
Posted on 5/30/12 at 3:17 pm to TheGreat318
Can you get andouille in the stores around there?
I'd strongly consider a gumbo at this point if you want to stick to LA cuisine.
I'd strongly consider a gumbo at this point if you want to stick to LA cuisine.
Posted on 5/30/12 at 3:23 pm to LSUAfro
Ya'll think that having it shipped up would work? Wonder how well it ships 
ETA: Should have mentioned that we are also doing crawfish and shrimp. Expect about 100 yankees, so I scaled it back to 80. Think my measurement is about right?
Called a local restaurant that I would trust with this sort of thing, but they want around $650.
ETA: Should have mentioned that we are also doing crawfish and shrimp. Expect about 100 yankees, so I scaled it back to 80. Think my measurement is about right?
Called a local restaurant that I would trust with this sort of thing, but they want around $650.
This post was edited on 5/30/12 at 3:25 pm
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