Another Jambalaya for 40

not sure, but it looked like you used chicken breast last time, try some cut up boston butt, or if you really want chicken go with boneless skinless thighs

I'm not asking for tips again.

I was concerned about burning the rice the last time so I didn't keep it covered as long as I was directed.

Appreciate your 2 cents tho.

This man has spoken wisely. No white meat unless it's the other white meat

quote:

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We're not playing a game of 'Only the Tip' with you again.

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You're right. I've played that games one too many times.

Time to make a commitment and be serious for once.

The Gratin at the very bottom is a coveted component by true jambalaya cooks.

If you ever do make the mistake of actually burning the rice, cover the entire top of the rice with sliced bread for 30+ Minutes and it will pull the burnt taste out the pot. Make sure you throw the sliced bread away. ;)

Agree with others that pork will alway makes a better jambalaya but boneless chicken thighs are less work.

I'm sure I'm too late to help, but for future reference, when you three your rice in have your oven preheated to 300 degrees then throw pot in (with lid on) for 45 min. Easy peazy

Edit: after posting I realized you said for 40 peeps. Probably can't fit a pot like that in the oven. Never mind

Great color and pop!

Nice job. How was the texture?

it came out perfect. Had a lot of small mouths to feed. Could have had a little more bite but I was very pleased.