re: 1st time cooking large jambalaya

quote:

---

Jambalaya came out great, it was cooked grain for grain. I think total cook time was almost 3 hours

---

Tell us your method. Looking at migrating to a big pot also after doing 9 qt stovetop batches (that take 3-4 hours also). Fricking vegetables take forever to sweat down and reduce, there is no way to speed it up.

Getting the rice right has been about 8/10 for me. I boil till pop and then cap off and lower heat to the lowest it will go for 20 minutes. Then stir and then cap off for another 20 minutes, then cut all heat and let sit for 15 minutes.

I'm intrigued by some of the posters above who say to cut all heat entirely once it pops and you cover for longer. Seems like a more consistent way to do it if your liquid volume is correct. There is no telling how much heat and moisture you lose when you stir that first time during the steaming.

I've always used long grain Supreme rice from Crowley.