re: Jambalaya - Gonzales Style with pics.

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You should have it at a hard boil until the rice swells and is visible at the surface before you cut the heat and cover.

I had it at a hard boil when I added the rice but I must've cut the fire down too soon. I stirred it around to make sure it wasn't sticking for about 2 minutes then cut it.

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I'll have to go back and look at the posted recipe but I thought I had the "boil rice until it gets noticably larger in size". This is very important to "pop" open the rice. Practice makes perfect.