- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Jambalaya experts question
Posted on 8/5/13 at 1:08 pm
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?
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 on 8/5/13 at 1:13 pm to Fight4LSU
quote:Probably would in a pot that big and heavy.
Will the rice cook and take the liquid like its supposed to?
ETA: I am no Jambalaya expert.
This post was edited on 8/5/13 at 1:14 pm
Posted on 8/5/13 at 1:14 pm to Fight4LSU
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..
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 on 8/5/13 at 1:15 pm to Fight4LSU
What are you cooking it on?
Posted on 8/5/13 at 1:20 pm to McCringleberryy
quote:
Message Posted by McCringleberryy What are you cooking it on?
I have the 5 gallon setup from R&R Welding in Paulina.
Posted on 8/5/13 at 1:29 pm to Fight4LSU
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
End results
Posted on 8/5/13 at 2:15 pm to McCringleberryy
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 on 8/5/13 at 2:18 pm to Fight4LSU
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 on 8/5/13 at 5:14 pm to pochejp
quote:
pochejp
You ever get tired of being the last word in jambalaya threads?
(except this one, of course)
Posted on 8/5/13 at 6:32 pm to Stadium Rat
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 on 8/5/13 at 7:19 pm to Fight4LSU
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 on 8/5/13 at 7:27 pm to TorNation
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.
The expert has already spoken in this thread. And if you don't have the calculator it's a must.
Posted on 8/5/13 at 9:15 pm to pochejp
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 on 8/5/13 at 9:43 pm to Fight4LSU
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 on 8/5/13 at 9:47 pm to Stadium Rat
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 on 8/5/13 at 10:19 pm to Kajungee
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.
Popular
Back to top
Follow TigerDroppings for LSU Football News