Jambalaya experts question

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..

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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.

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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.

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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.

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

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Any other tips to prevent this?

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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.