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Jambalaya experts question

Posted on 8/5/13 at 1:08 pm
Posted by Fight4LSU
Kenner
Member since Jul 2005
9810 posts
Posted on 8/5/13 at 1:08 pm
When cooking a jambalaya in a 5 gallon cast iron pot, after I bring it to a rolling boil before covering, I lower the heat and cover for 25 minutes. This usually leaves the whole bottom layer burned onto the bottom of the pot. What's not stuck tastes great though.

A guy this weekend suggested to me that after adding the rice and bringing to a rolling boil, after the pop, shut the fire off completely and just cover for a half hour.

Will the rice cook and take the liquid like its supposed to? Any other tips to prevent this?
Posted by OldSouth
Folsom, LA
Member since Oct 2011
10952 posts
Posted on 8/5/13 at 1:13 pm to
quote:

Will the rice cook and take the liquid like its supposed to?
Probably would in a pot that big and heavy.
ETA: I am no Jambalaya expert.
This post was edited on 8/5/13 at 1:14 pm
Posted by Kajungee
South ,Section 6 Row N
Member since Mar 2004
17033 posts
Posted on 8/5/13 at 1:14 pm to
Really depends on your pot and burner.

I turn the rice once before I cover it.

Keep your burner as low as you can.

I usually kill my fire about 15 minutes after covering and let it sit another 10 minutes or so with no fire..

Posted by McCringleberryy
Member since Dec 2012
4306 posts
Posted on 8/5/13 at 1:15 pm to
What are you cooking it on?
Posted by Fight4LSU
Kenner
Member since Jul 2005
9810 posts
Posted on 8/5/13 at 1:20 pm to
quote:

Message Posted by McCringleberryy What are you cooking it on?


I have the 5 gallon setup from R&R Welding in Paulina.
Posted by McCringleberryy
Member since Dec 2012
4306 posts
Posted on 8/5/13 at 1:29 pm to
Every setup is slightly different, but what I usually do is bring it back up to a boil for about 6-7 minutes until the water cooks out to make the rice about the consistency of grits. Then I cover and turn my burner as low as it can go without the flame going out for 30 minutes without touching the lid.


End results

Posted by LSU 318 LSU
El Cerrito Place
Member since Jan 2011
4278 posts
Posted on 8/5/13 at 2:15 pm to
Once you add your rice / water, cover the pot and put your burner as low as you can get it. I open lid and stir every 15 minutes and add water if need be. I have yet had any stick to the bottom of the pot
Posted by pochejp
Gonzales, Louisiana
Member since Jan 2007
7891 posts
Posted on 8/5/13 at 2:18 pm to
quote:

When cooking a jambalaya in a 5 gallon cast iron pot, after I bring it to a rolling boil before covering, I lower the heat and cover for 25 minutes. This usually leaves the whole bottom layer burned onto the bottom of the pot. What's not stuck tastes great though.


Lot of people I know love the burnt part on the bottom. How low will your fire go? Is this a banjo burner? Those put out serious heat even on the lowest setting. You can get a deflector to set above the burner between it and the pot to deflect the heat outwards to the side of the pot.

quote:

A guy this weekend suggested to me that after adding the rice and bringing to a rolling boil, after the pop, shut the fire off completely and just cover for a half hour.


I would leave some low heat on until your first roll then cut off.

quote:

Any other tips to prevent this?


Deflector plate or a small steel plate to cover half the bruner face if its lowest setting is still burning the bottom. Got to say though on big jambs this is hard to avoid. You need enough heat to cook all the water/rice and the very bottom of the pot is taking the load.

Posted by Stadium Rat
Metairie
Member since Jul 2004
9676 posts
Posted on 8/5/13 at 5:14 pm to
quote:

pochejp

You ever get tired of being the last word in jambalaya threads?



(except this one, of course)
Posted by pochejp
Gonzales, Louisiana
Member since Jan 2007
7891 posts
Posted on 8/5/13 at 6:32 pm to
quote:

You ever get tired of being the last word in jambalaya threads?

quote:

Stadium Rat


Man I gave your calculator to a guy at a machine shop that does work for us and he was amazed.
Posted by TorNation
Sulphur, LA
Member since Aug 2008
2878 posts
Posted on 8/5/13 at 7:19 pm to
I cook on the R&R 15 gal setup. Once I add rice I slow stir as it comes back to a boil. I continually stir until I see the rice just under the water then reduce fire to lowest setting and cover for 15 min. Turn fire off and let sit another 10 min then fold in fresh green onions and sit another 10 min. Never any sticking issues and I also use the jambalaya calculator.
Posted by Martini
Near Athens
Member since Mar 2005
48977 posts
Posted on 8/5/13 at 7:27 pm to
I know one thing I can add. If the bottom burns do not scape it and turn it into the rest. It will ruin the whole pot. I've done it twice. But I'm the par boiled rice guy so I don't count.

The expert has already spoken in this thread. And if you don't have the calculator it's a must.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9676 posts
Posted on 8/5/13 at 9:15 pm to
Man, keep giving it out. That's all I wanted is for everybody to be exposed to it. It was something I had thought about, seeing how everybody here always defined how to cook jamb by the ratios they used.
Posted by LSUPhreaK
LaPlace, La.
Member since Dec 2003
10914 posts
Posted on 8/5/13 at 9:43 pm to
How much rice and water did you use? There's a chance you ran dry on water and burned the bottom. I use an R&R 10 gal setup. When I do a half batch, 5lb pork, 5 lb sausage, 5 lb onion, 1 whole celery, 3 bell pepper, 2 tsp garlic powder, 3 bunch green onion, 5 oz Season All, 5 oz Lea & Perrins, 3 oz hot sauce. 5 lbs Mahatma- 1 gallon water. Haven't had any problems with burning. I turn mine all the way down for 20 minutes. Fold, let stand for 5 minutes. Serve.
Posted by Kajungee
South ,Section 6 Row N
Member since Mar 2004
17033 posts
Posted on 8/5/13 at 9:47 pm to
Rat, My youngest daughter hit me up for my Jambalaya tips yesterday. I turned her on to your calculator. She was amazed to say the least.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9676 posts
Posted on 8/5/13 at 10:19 pm to
quote:

Rat, My youngest daughter hit me up for my Jambalaya tips yesterday. I turned her on to your calculator. She was amazed to say the least.

They do call it the Amazing Jambalaya Calculator -

LINK

I can't tell you guys how proud it makes me that you embrace it.
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