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re: Cooking Jambalaya for 15 ppl tomorrow *update with pic in OP*
Posted on 11/6/15 at 9:39 am to lsugrad35
Posted on 11/6/15 at 9:39 am to lsugrad35
It doesn't have to be cast iron- just a heavy bottom. My wife does stovetop then oven with a big oval Magnalite. Enamel coated will do fine but use whatever you have. No cast iron? No big deal. I've made it on an old farming disc.
But the best advice is as said use the calculator and it will be fine. Just take you time and understand it.
But the best advice is as said use the calculator and it will be fine. Just take you time and understand it.
2
Posted on 11/6/15 at 12:09 pm to Martini
I wouldn't recommend cooking jam in a stainless pot. Magnalite maybe but youll get best results from a cast iron jam pot. The jambalaya calculator is your best friend. I used it to help cook for 60 ppl a few weeks back. Worked like a champ.
What others are recommending is to use the heat of the oven to ensure your rice pops (aka not crunchy) and cooks evenly. Stove top jambalaya can be a bitch with an electric stove.
Donald links "old school" chicken and sausage jambalaya is an excellent recipe.
What others are recommending is to use the heat of the oven to ensure your rice pops (aka not crunchy) and cooks evenly. Stove top jambalaya can be a bitch with an electric stove.
Donald links "old school" chicken and sausage jambalaya is an excellent recipe.
Posted on 11/6/15 at 2:13 pm to Martini
quote:
My wife does stovetop then oven with a big oval Magnalite.
I do to on occasion and it comes out great.
Cooking for 15/on a stove top isn't a problem......
O.P. get 2 rotisserie chickens tonight. Debone them and make a stock with the bones. One less thing to do tomorrow.
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