1st time cooking large jambalaya

search jambalaya calculator that is on this board

Seems like he's wanting advice on using a big pot...not so much a recipe.

Wish I could help, but I've never used a pot that big.

quote:

---

Seems like he's wanting advice on using a big pot...not so much a recipe.

Wish I could help, but I've never used a pot that big.

---

Yeah I think his best bet is the calculator. Has a few tips and it nails the ratios. Probably tigerdroppings.com's greatest achievement after outting geaux judge.

The recipe I think I’m good on it’s mostly the cooking of the rice. I know some people who keep the lid off and keep stirring and folding in their rice while the water is boiling until it stops absorbing then they put the lid on. Then I know some people who once they put the rice in they crank the heat up and once it comes to a roaring boil they put the lid back on and put it on simmer. So the big question I have is regarding the heat on cooking the rice

quote:

---

I cook it kid off until I see it “popping” or all the water is almost gone.

---

This and skim that foam off while it’s coming up to boil

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

I cooked 5 pounds of rice tonight to try out the bigger pot. I folded the rice over for about ten minutes once I put the rice in the water. Once the water was absorbed, I cut the heat down and out the lid on for 15 minutes. After the time was done, I folded the rice over again to see if it was sticking (which it was a little bit). I lowered the fire down a little bit more, but the lid on for another 30 minutes. Rice seemed cooked. I will try one more time tomorrow.

Getting the fire low enough is key to keep rice from burning/sticking.
Boil it until the rice "pops" or "rides the bubbles" like the other guy said.
At that point you can turn the fire completely off is you want.
Also, stop taking the top off during the steaming process. Just let it sit for 20-30 min.

Video for 5 gallon jambalaya. The execution is the same.

Trigger warning: He uses browning sauce and par boiled rice.

ETA: Typically when I make it for myself or family I'm a purist, but if I'm making it for 30-40 people (especially for the first time) the risk isn't worth it. Use whatever cheats/methods that make it foolproof.