Jambalaya experts question

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Will the rice cook and take the liquid like its supposed to?

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Probably would in a pot that big and heavy.
ETA: I am no Jambalaya expert.

What are you cooking it on?

Every setup is slightly different, but what I usually do is bring it back up to a boil for about 6-7 minutes until the water cooks out to make the rice about the consistency of grits. Then I cover and turn my burner as low as it can go without the flame going out for 30 minutes without touching the lid.


End results

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When cooking a jambalaya in a 5 gallon cast iron pot, after I bring it to a rolling boil before covering, I lower the heat and cover for 25 minutes. This usually leaves the whole bottom layer burned onto the bottom of the pot. What's not stuck tastes great though.

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Lot of people I know love the burnt part on the bottom. How low will your fire go? Is this a banjo burner? Those put out serious heat even on the lowest setting. You can get a deflector to set above the burner between it and the pot to deflect the heat outwards to the side of the pot.

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A guy this weekend suggested to me that after adding the rice and bringing to a rolling boil, after the pop, shut the fire off completely and just cover for a half hour.

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I would leave some low heat on until your first roll then cut off.

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Any other tips to prevent this?

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Deflector plate or a small steel plate to cover half the bruner face if its lowest setting is still burning the bottom. Got to say though on big jambs this is hard to avoid. You need enough heat to cook all the water/rice and the very bottom of the pot is taking the load.

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pochejp

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You ever get tired of being the last word in jambalaya threads?



(except this one, of course)

I cook on the R&R 15 gal setup. Once I add rice I slow stir as it comes back to a boil. I continually stir until I see the rice just under the water then reduce fire to lowest setting and cover for 15 min. Turn fire off and let sit another 10 min then fold in fresh green onions and sit another 10 min. Never any sticking issues and I also use the jambalaya calculator.

Man, keep giving it out. That's all I wanted is for everybody to be exposed to it. It was something I had thought about, seeing how everybody here always defined how to cook jamb by the ratios they used.

Rat, My youngest daughter hit me up for my Jambalaya tips yesterday. I turned her on to your calculator. She was amazed to say the least.