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Started By
Message
Cooking Jambalaya for 15 ppl tomorrow *update with pic in OP*
Posted on 11/6/15 at 5:58 am
Posted on 11/6/15 at 5:58 am
Hey guys I've never actually done this for a crowd before. What is a simple recipe that can be made in under 5-6 hrs for Jambalaya.
Need to make it for 15-20 ppl
ETA: I don't have a problem doing prep tonight if it's required, but I'm also no expert chef
****UPDATE****
It tastes pretty good! Considering I had no cast iron I think it's an okay color, it's not as seasoned as I would like but you can add stuff to individual bowls (half the people coming tonight are Texans anyway).
I'm pretty satisfied, thanks for all the help
Need to make it for 15-20 ppl
ETA: I don't have a problem doing prep tonight if it's required, but I'm also no expert chef
****UPDATE****
It tastes pretty good! Considering I had no cast iron I think it's an okay color, it's not as seasoned as I would like but you can add stuff to individual bowls (half the people coming tonight are Texans anyway).
I'm pretty satisfied, thanks for all the help
This post was edited on 11/7/15 at 3:59 pm
5
Posted on 11/6/15 at 6:03 am to Tiger1242
Use the calculator.
Posted on 11/6/15 at 6:25 am to patnuh
I don't think I'm good enough for Jay Grush's recipe, I'd prefer something simpler so I don't screw it up
Posted on 11/6/15 at 6:41 am to Tiger1242
Who is Jay Grush?
Use the link above. It was made for you and it's fool proof.
Use the link above. It was made for you and it's fool proof.
Posted on 11/6/15 at 7:13 am to Martini
That link is cool I'll definitely check it out thanks! I have another question
I'm going to have to do this stove top, what's the absolutely smallest size pot I could use for this?
I'm going to have to do this stove top, what's the absolutely smallest size pot I could use for this?
Posted on 11/6/15 at 7:18 am to Tiger1242
quote:
I'm going to have to do this stove top, what's the absolutely smallest size pot I could use for this?
use the calculator
Posted on 11/6/15 at 7:19 am to Tiger1242
Not sure how many pounds you are cooking but I'd go with a 16 quart pot.
Posted on 11/6/15 at 7:21 am to jmh5724
When I do a stove top jambalaya I like to shove the pot in the oven at 350 for at least 30 minutes after I've put the lid on for the rice. Comes out perfect everytime with no graton.
This post was edited on 11/6/15 at 7:23 am
Posted on 11/6/15 at 7:27 am to jmh5724
Thanks for the advice I may try that. I cab get my hands on a 20 qt stainless steel pot I'm just concerned it'll be too big for my stove/smoke up my whole house. Any tips?
Posted on 11/6/15 at 7:39 am to Tiger1242
I always use a black iron so idk how it would turn out in a stainless. Stainless shouldn't smoke any and depending on height it may fit on the bottom rack. I put both my racks close to support the weight
This post was edited on 11/6/15 at 7:47 am
Posted on 11/6/15 at 7:50 am to jmh5724
Oh I am talking about stove top not in the oven
Posted on 11/6/15 at 8:05 am to Tiger1242
You can feed 15 with a 3 gallon pot. That's 12 quarts of jambalaya bro. Use cast iron.
Posted on 11/6/15 at 8:07 am to Tiger1242
I'm going to repeat every one else here and say USE THE CALCULATOR!!!! I would suggest finding a black pot to use, because rice tend to stick to the bottom of aluminum pot.
If you are seriously that worried about your skill level, throw all the ingredients into the crock pot. It will not be the best jambalaya, but it is serviceable.
LINK
This link will give you the technique and timing for crock pot jambalaya, but use your ingredients.
If you are seriously that worried about your skill level, throw all the ingredients into the crock pot. It will not be the best jambalaya, but it is serviceable.
LINK
This link will give you the technique and timing for crock pot jambalaya, but use your ingredients.
Posted on 11/6/15 at 8:57 am to Tiger1242
Use 2-3 bags of this....add 1# of chicken & 1# of sausage for each bag. Add just a little bit of diced green bell pepper, diced green onion & cayenne pepper to taste. Done in less than an hour. 
This post was edited on 11/6/15 at 8:58 am
Posted on 11/6/15 at 9:17 am to Tiger1242
I'll give you a real answer Tiger1242 because it sounds like the calculator might be more information than you need or can handle for this simple task.
Do you have a cast iron pot?
I'd do 3 lbs of rice. That'll give you a little more than you need, but I always want to have more than I need. Any jambalaya can be cooked in 3-3.5 hours. What exactly do you need to know?
Do you have a cast iron pot?
I'd do 3 lbs of rice. That'll give you a little more than you need, but I always want to have more than I need. Any jambalaya can be cooked in 3-3.5 hours. What exactly do you need to know?
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.
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 1:58 pm to Geaux2Hell
quote:
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.
This, and yes, use the calculator if you have never done it before
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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