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re: Jambalaya for 30-40
Posted on 1/25/17 at 2:57 pm to ChrisN
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
5
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 3:13 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 1/27/17 at 6:21 am 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
Really solid.
I'll add, be mindful of temperature control when you go to cut heat. Take into account the outside temperature for that early in the morning, if it's in the 30's that could spell raw rice at the top of your pot. Although a 3 gallon pot shouldn't be that bad.
Posted on 1/27/17 at 6:58 am to Tigerpaw123
I'd reverse those times. Simmer for 20-25 minutes, wash the pot, then simmer another 5.
One thing I've found with this exact size batch. It doesn't cook right on the new stove at my new place. It has ring burners-my old house had a commercial range with banjo burners, it made a perfect pot. First try on the new stove made a sticky mess (luckily for forgiving family). Looks like I'll be cooking on the banjo outside from now on. Reason #117 and counting why losing my dream kitchen sucks.
One thing I've found with this exact size batch. It doesn't cook right on the new stove at my new place. It has ring burners-my old house had a commercial range with banjo burners, it made a perfect pot. First try on the new stove made a sticky mess (luckily for forgiving family). Looks like I'll be cooking on the banjo outside from now on. Reason #117 and counting why losing my dream kitchen sucks.
This post was edited on 1/27/17 at 7:00 am
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