Jambayala help!!

A little late in the game to be asking fot help. Good luck.

Thanks, I'll check that out.
Yes it's late in the game but that's why I love this board

Just multiply your usual volumes and cook in your normal manner.

1 Chop all vegetables. Slice the sausage. Cut the pork meat cut into cubes (Try to keep a small piece of fat on each piece as it tenderizes the meat and adds great taste.) Season meat pieces well with salt and pepper or your favorite seasoning mix.

2 Brown the pork down really well in oil. Let it fry till it sticks, then stir. Do that over and over. Sometimes a little water is needed to cool off the grease. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice.

3 After the pork is browned down, remove it from the pot. Add the chicken and brown it well. Remove the chicken when done.

4 Next, brown the sausage. After the sausage is cooked a little, remove it from the pot. Don't cook the sausage till fried dark brown because that tends to cooks all the taste out. Just mildly brown it.

5 Drain the grease but dont lose the gratin. Then add the onions, green pepper, celery and garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in.

6 After the vegetables are cooked add the meat back to the pot and mix well. Cook all the water out at this time.

7 Add water or stock and after it comes to a boil, start tasting the liquid and add salt and other seasonings as needed. It needs to be a bit salty because the rice will absorb much of the saltiness.

8 Skim the remaining grease off the top. The boiling action will help separate it from the water/broth.

9 Add the green onions then bring back to a rolling boil then add the rice. Let it boil until it starts to expand and "jump out the pot". This is a very important time relevant to the "popping" of the rice. Let the rice get noticeably bigger/expanded before you cut heat and cover. This can be achieved on a HARD boil. Critical to the rice pop.

10 When you think its ready to cover, cut back on the heat and put the lid on. Do not lift the cover for any reason!

11 Let this cook for about 25 minutes or so. (a longer cooking time may be needed for very large volumes of rice) Then roll the rice. Don't stir. Roll it from bottom to top. (When you turn it this time, don't scrape the bottom of the pot because one exposed burnt rice grain will ruin the pot.) Re-cover and cut the heat off.

12 Let sit for another 15 minutes and then un-cover and serve.

quote:

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Jambayala help!!
I am making a jambalaya today for about 35 people.
I've got 15 Lbs of chicken and pork cut up.
I've chopped all my celery, green peppers, onions and greens onions got a pot and burner.
Here the problem. I've never cooked a jambayala big like this.
Cooking time, technique, etc?
Anything would be helpful.
TIA

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quote:

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cbtullis

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How did it come out?