re: Jambalaya HELP!!!!

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TxAggie99

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Any idea how many you can serve with each batch from a 10 gallon cooker?

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I figure 8 people per gallon IF you have some sides to go with it such as white beans, salad and bread. If not and its all jamb to eat go 6 people per gallon.

Check with your meat market and see if they stock pork temple meat. Thats better than the butt. If they don't just use the butt roast cut up.

Follow Rat's calculator. The most important measurement being the water/rice ratio. The larger the pot the lower water/rice ratio measurements apply. You can basically follow the recipe I posted with his calc measurements for the large pot but you don't have to remove the meat. I will say, cooking a 10 gallon jamb takes some practice. Cook some practice pots. Good luck.

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Poche has no idea

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What did I miss?

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The calculator addresses how many total pounds of meat to buy. I plan on using pork butt, chicken theighs, and smoked sausage. Should they be equal amounts each, or more of some than others? Thanks

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Equal pork and chicken. Use one third that much sausage.

Again, I stress using the temple meat if its available. You will not regret it.

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J.P it's Easy 'E' R.P's old bestest buddy in the cedar crest day's - Come see my boy play football this year he is a beast right now.....

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I got you now.

Yea I saw where he is doing well. I hear them mention his name on the radio every now and then on recruiting.

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Will do called you the other night but no one was home we had 8 sacks Saturday was going to see if ya'll wanted to ride by.

I will try you again soon.

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Yes please do. I want to see that boy. He was a little dude last time I talked to him.

How is the wife?

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I plan on using pork butt

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Smoke the Boston Butts beforehand and use the bones to make a stock. Use the stock in place of water.

100 people for a 10 gallon pot.

You can use rice...Jambalaya is not that hard.

Send me an email at "Jerseybull@aol.com" and I will send you my recipe with photo's as well. Just multiply the recipe for the # of people.

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Remember to use lots of tomatoes

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The guy loaned me his cooker, but refused to loan me his recipe.

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bastard.

makes 2-4 servings. Scale up
1 cup rice
1 cup onions
1 cup of pork roast and sausage cut up
2 cups of water
cooking oil

put enough oil in the pot to make a silver dollar. Heat oil. You can check it by dripping a drop or two of water in it. If it sizzles, it's ready.
Brown your meat. You don't have to cook them through. Some people remove the meat while they cook their onions.
Brown your onions. Once the onions turn clear, they're ready.
Add Water. This is the most important step. If you add your water too early, the jambalaya will come out white. If you add it too late, your onions will burn, your jambalaya will have a dark color, and it will taste burnt.
Add seasonings to water and put your meat back in if you removed it. Basically, taste the juice until it tastes as spicy as you want it but a little too salty. The rice will absorb it.
Bring water to a rolling boil then add rice.
Boil the water down until the rice is clearly visible and much of the water has boiled away.
Cover and simmer for 22-30 minutes.
Check and turn. If still too moist, recover for 10 more minutes.