Jasmine rice for regular white rice in jambalaya

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Is it ok to substitute or no?

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Last pot of jambalaya I made, I used Basmati rice and it turned out great. The rice cooked and was loose and well flavored.

I find Basmati and Jasmine both cook very similar so I can see no issue with using it.

I feel like Jasmine is a better rice for almost every rice dish other than risotto and paella.

Once you go Jasmine you never go back

Jasmine is fine!!

I use it all the time here in Abu Dhabi.

Water 2-1 but last time very juicy, but in was not the ratio, as I had more meat and sauce than I thought and should have used 3 cups of rice but only used 2 in that small batch I made

Bumping an old thread here.

Doing a small catering job tomorrow for 30. Customer requested jambalaya and fried fish. Super easy for me. Only problem is he requested jasmine rice in the jambalaya.

Told him I love jasmine but had never used it in a jambo so I didn't know the water-rice ratio. Said he trusts me since he's had my food before and to go for it.

I typically use extra long grain and my water-rice ratio is 28.8oz water to 1lb of rice. All of it may not be used sometimes, depending on how much slurry I have in the pot when I'm ready to add my stock. And I know jasmine takes less water than long grain but I don't know how much less.

Can anybody offer advice on how much water (stock) to use per pound of jasmine rice?

I use Jasmin for every dish except sushi.

They’re both great with gumbo.