Gonzales Jambalaya Recipe

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my rice always comes out too sticky

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Try par boiled rice if you are worried about your rice--not my favorite, but it is forgiving. If it is coming out sticky, you either have too much liquid or you're cooking it too long.

Try this link, from a poster called pochejp, he posts from time to time...

Jambalaya - Gonzales Style with pics

And here is a link to the TD.com Jambalaya Calculator version 7.0 from Stadium Rat:

LINK

This!!

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I have 6 qt dutch oven. I have varies the rice water ratio with no luck... I think I may be cooking it too long. I can't stand Crunchy rice!

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In a 6 quart you should be using a 2:1 ratio of water/stock to rice. Make sure the water is boiling before adding the rice. Once the rice is added bring back to a rolling boil and boil for 5 min or so. The rice will get noticably thicker and start gaining size. Cover and lower heat. Leave on med/low heat for five min then go down to low. Leave on low covered for 20 min. Cut fire off and lift top and roll rice and recover for 20 more min. That should do the trick.

Always use a good extra long grain rice. I use Mahatma. I find that better than the store name brands because sometimes those are a mix of long/med grain rice. Never and I mean never lift the lid during your first cover period. Thats a critical "pop" time fro the rice.

Good luck.

Special thanks to Pochejp and Stadium Rat!!!


Jambalaya kings!!

I cooked a pot today... AND my rice problem is fixed. I may have been having trouble because I wasn't getting the water to an extreme boil before adding the rice.

Thanks!!!


:nana: :cheers: :cheers: :cheers: :nana: :nana: :nana: :nana:

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used the spreadsheet with a few tweaks

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we finished #2

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Too many tweaks?

Good job!

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Now tell me about how to make a red one for my contest down NOLA way. The thought of adding tomatoes grosses me out, even if that is apparently what the judges down there expect.

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I would do a test batch using pureed tomatoes for part of your liquid. Use chicken stock for the rest of the liquid. Also, add paprika so it looks like there's more tomato than there really is. New Orleans people know what tastes good, but it will help to make it look like what they are used to.

I am mostly concerned about the additional water, salt, and seasoning (with Rotel) that will add. The paprika idea is a really good one-color with very minimal taste impact. Have to make a stovetop size and try it out.