- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Jambalaya for 30-40
Posted on 1/25/17 at 2:14 pm
Posted on 1/25/17 at 2:14 pm
I know I'm going to be directed to the Jambalaya Calc. But I'm out of touch of a computer to pull up the excel form and can't do it from my phone.
I'm cooking a jambalaya tomorrow evening for a travel ball fundraiser poker tournament for 30-40 people and needed a quick go to ingredient list.
Also I've never cooked for a group that large. So a basic step by step (if any different than a jambalaya for 10). Basic guidance. Thanks fellas.
I'm cooking a jambalaya tomorrow evening for a travel ball fundraiser poker tournament for 30-40 people and needed a quick go to ingredient list.
Also I've never cooked for a group that large. So a basic step by step (if any different than a jambalaya for 10). Basic guidance. Thanks fellas.
5
Posted on 1/25/17 at 2:27 pm to ChrisN
Also an important question would be is how much rice??
Posted on 1/25/17 at 2:31 pm to ChrisN
Posted on 1/25/17 at 2:34 pm to ChrisN
40 12oz servings.
12 lbs meat
12 cups rice
6 qts stock
3.6 cups onions
4 bell peppers
13 stalks celery
1/2 bunch parsley
12 lbs meat
12 cups rice
6 qts stock
3.6 cups onions
4 bell peppers
13 stalks celery
1/2 bunch parsley
Posted on 1/25/17 at 2:35 pm to ChrisN
quote:
So a basic step by step (if any different than a jambalaya for 10). Basic guidance. Thanks fellas.
Do the same as you would for 10
Posted on 1/25/17 at 2:53 pm to CHEDBALLZ
Thanks Ched.
Posted on 1/25/17 at 2:57 pm to ChrisN
5 pounds of long grain rice
10-12 pounds meat total (split between pork or chicken and sausage, I recommend Boston butt or temple)
3 pounds onions
1 8 oz can of Leblancs cajun seasoning
1 gallon plus 1/2 pint of water
same technique, brown meat, then add onions and brown, add water and seasoning, bring to a boil and boil for 5-6 minutes stirring carefully and occasionally, turn down heat and cover for 10 minutes, run paddle around edge to bleed the water to the bottom, cover and cook another 25 minutes, turn off heat uncover and flip
10-12 pounds meat total (split between pork or chicken and sausage, I recommend Boston butt or temple)
3 pounds onions
1 8 oz can of Leblancs cajun seasoning
1 gallon plus 1/2 pint of water
same technique, brown meat, then add onions and brown, add water and seasoning, bring to a boil and boil for 5-6 minutes stirring carefully and occasionally, turn down heat and cover for 10 minutes, run paddle around edge to bleed the water to the bottom, cover and cook another 25 minutes, turn off heat uncover and flip
Posted on 1/25/17 at 2:59 pm to Tigerpaw123
If fundraiser starts at 6:30 what time should I start cooking
Posted on 1/25/17 at 3:02 pm to ChrisN
I like at least 3 hours, can do it quicker but 3-3.5 hours keeps you from being rushed
Posted on 1/25/17 at 3:02 pm to Tigerpaw123
Give yourself 2 hours. You'll probably finish early but it's not going to get cold.
Posted on 1/25/17 at 3:13 pm to Tigerpaw123
quote:
5 pounds of long grain rice 10-12 pounds meat total (split between pork or chicken and sausage, I recommend Boston butt or temple) 3 pounds onions 1 8 oz can of Leblancs cajun seasoning 1 gallon plus 1/2 pint of water same technique, brown meat, then add onions and brown, add water and seasoning, bring to a boil and boil for 5-6 minutes stirring carefully and occasionally, turn down heat and cover for 10 minutes, run paddle around edge to bleed the water to the bottom, cover and cook another 25 minutes, turn off heat uncover and flip
Nailed it. I do the exact same thing.
Posted on 1/25/17 at 4:52 pm to Tigerpaw123
quote:
Tigerpaw123
What size pot you run that in?
Posted on 1/25/17 at 5:09 pm to unclebuck504
quote:
What size pot you run that in?
5 gallon with room to spare (i have cooked up to 7.5 pounds of rice in same 5 gallon pot)
Posted on 1/25/17 at 7:56 pm to doubletap
quote:How you know how much to add?
add water
Posted on 1/25/17 at 8:02 pm to Geauxtiga
quote:
How you know how much to add?
It was listed in recipe, in this case 1 gallon plus 1/2 pint
Posted on 1/25/17 at 9:55 pm to Tigerpaw123
You think I could fit that same rundown in a 3 gallon pot? (did you have THAT much room to spare?)
Posted on 1/25/17 at 10:08 pm to unclebuck504
I think you might be pushing the lid with a 3 gallon pot. My rule of thumb is the size of the pot (in galllons) times 1.5 equals the max amount of rice (in pounds) that can fit in that pot.
Posted on 1/26/17 at 10:40 am to doubletap
Wish me luck. In cooking it in a 3 gal pot
Posted on 1/26/17 at 11:44 am to ChrisN
quote:
Wish me luck. In cooking it in a 3 gal pot
Good luck. Rule of thumb I use is 8-10 people per gallon of jamb. I don't think you will have enough for 40 in a 3 gallon pot. Hope you have some sides. Good luck.
Posted on 1/26/17 at 12:27 pm to ChrisN
quote:
cooking it in a 3 gal pot
Might get a little messy. Good luck.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News