re: 1st time cooking large jambalaya

1 gallon of water per 5 pounds of rice with 10 pounds of total meat

After browning meat and onions, add water and cook till meat is tender, season accordingly (1 can of LeBlancs creole seasoning per 5 pounds of rice) bring to a rolling boil add rice, slowly and carefully stir only once every 30-45 seconds for about 8 minutes until rice turns opaque and “most” water absorbed, put lid on and cut heat to about as low as it can go (should still see steam coming out of lid but not blowing out) for 10 minutes, then take lid off and bleed the fluid down by running your paddle around the edge of the pot but not disturbing the rice, re cover and let go for another 20 minutes on low heat, take lid off and carefully flip the rice turn heat off and let sit for another 20-30 minutes