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Message
Any Tips on Cooking Jambalaya (or Gumbo) for a Crowd?
Posted on 10/5/11 at 11:11 am
Posted on 10/5/11 at 11:11 am
So I'm throwing a home tailgate party for the LSU/Florida game on Saturday. Keep in mind that the majority of the attendees will be Yankees.
I've gotten pretty good at making my own jambalaya and gumbo (thanks in part to some tips I've learned from this board), but I've never made either in very large quantities (normally for around 10 people).
Is there anything I should know about cooking jambalaya for a larger crowd (say around 40 people)(I've got the outdoor propane cooking set up and a large enough cast iron pot, and I will be using Stadium Rat's calculator for ingredients)?
Also, I'm leaning toward making jambalaya, but would a gumbo be easier?
TIA.
I've gotten pretty good at making my own jambalaya and gumbo (thanks in part to some tips I've learned from this board), but I've never made either in very large quantities (normally for around 10 people).
Is there anything I should know about cooking jambalaya for a larger crowd (say around 40 people)(I've got the outdoor propane cooking set up and a large enough cast iron pot, and I will be using Stadium Rat's calculator for ingredients)?
Also, I'm leaning toward making jambalaya, but would a gumbo be easier?
TIA.
4
Posted on 10/5/11 at 11:13 am to Mo Jeaux
The gumbo might be easier...more dependable since you are entertaining a crowd and don't need a slip up.
Posted on 10/5/11 at 12:25 pm to Mo Jeaux
Gumbo can be made ahead of time and reheated easily if making a non seafood version. Less cooking time for you at the tailgate. Rice can be room temp. Jambalaya will reheat, but not as well in my experience though others may have tips for that.
Posted on 10/5/11 at 12:28 pm to Gris Gris
quote:
Gumbo can be made ahead of time and reheated easily if making a non seafood version
Even if making a seafood version you can wait to add seafood to pot until day of.
Jambalaya is not forgiving. Pastalaya is.
Posted on 10/5/11 at 12:31 pm to LSUAfro
True. You can add the seafood just before serving, but don't let it simmer in there all day. That's why I wouldn't use it at a tailgate. People don't always eat when it's ready.
I think pasta gets mushy rewarmed too much and held warm for very long.
I think pasta gets mushy rewarmed too much and held warm for very long.
Posted on 10/5/11 at 12:35 pm to Gris Gris
quote:
I think pasta gets mushy rewarmed too much and held warm for very long.
Yeah I agree, but for a "day of" dish, a pastalaya is harder to screw up than a jambalaya.
This post was edited on 10/5/11 at 12:36 pm
Posted on 10/5/11 at 12:38 pm to Mo Jeaux
Go with the gumbo, there are less things to F'up, and it is easier to control the cooking of it. Have your ingredients prepared the day/night before, bagged and tagged, you can even do the roux and a stock in advance. Reheat roux, veggies is, sautee, stock, seasonings, meats,, voila gumbo. DRINK.
Posted on 10/5/11 at 12:49 pm to Mo Jeaux
Gumbo might be better with the weather starting to turn cool. The only real things to watch out for with jambalaya is that you have a really tight fitting lid.
Posted on 10/5/11 at 1:06 pm to Catman88
Thanks, everybody.
Posted on 10/5/11 at 2:49 pm to Mo Jeaux
If you are in a rush bring it to a boil and be sure to use canned okra. Speeds up the process.
Posted on 10/5/11 at 3:09 pm to Mo Jeaux
quote:
Thanks, everybody.
quote:
Mo Jeaux
What did you decide on? If you do a jamb let me know. I'll give you some guidance if you need any. Rat's calculator is accurate. 40 people you gonna need 5 gallons of jamb or pasta.
Posted on 10/5/11 at 3:17 pm to Martini
quote:
Martini
Posted on 10/5/11 at 3:21 pm to pochejp
quote:
pochejp
I'd appreciate any tips that you have. For some reason I'm leaning toward jambalaya, but may not decide until tomorrow. I've got your epic jambalaya thread bookmarked, BTW.
I have a 10 gallon pot, so I should be good (unless that's too big?).
Posted on 10/5/11 at 3:21 pm to Mo Jeaux
He's screwing with you. If you use okra, fine dice it and add to the roux while you saute the trinity.
Posted on 10/5/11 at 3:28 pm to Mo Jeaux
quote:
I'd appreciate any tips that you have. For some reason I'm leaning toward jambalaya, but may not decide until tomorrow. I've got your epic jambalaya thread bookmarked, BTW.
I have a 10 gallon pot, so I should be good (unless that's too big?).
That size pot is fine but for 40 people 5 gallons is plenty if you have some salad and bread. Maybe some white beans too.
Use ONLY Mahatma extra long grain. Second to none for jambs. Get pork temple meat and a good smoked sausage. NOT Manda's.
poche19@cox.net with any questions.
Posted on 10/5/11 at 3:42 pm to pochejp
Thanks! 
Posted on 10/5/11 at 3:42 pm to Mo Jeaux
It's in reference to another thread a few days ago.
Posted on 10/5/11 at 3:45 pm to Martini
quote:
It's in reference to another thread a few days ago.
I figured you were just drinking again.
Posted on 10/5/11 at 3:52 pm to Gris Gris
It's 3:51. I just pulled the cork and am letting it breath for an hour and nine minutes. It's too nice an afternoon to not sit outside and have a glass of wine.
Posted on 10/5/11 at 3:57 pm to Martini
Agreed.
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