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Started By
Message
Best Pot for Jambalaya?
Posted on 9/27/13 at 7:48 am
Posted on 9/27/13 at 7:48 am
To follow up on my Jambalaya thread....
I have the pork cooked and ready to go.
Should I buy a cast iron pot for making the Jam?
Is it hard to cook without burning it in cast iron?
I have the pork cooked and ready to go.
Should I buy a cast iron pot for making the Jam?
Is it hard to cook without burning it in cast iron?
5
Posted on 9/27/13 at 7:50 am to Tigertown in ATL
Cast Iron is the way to go. You can cook in other pots, but nothing holds the heat as well.
Posted on 9/27/13 at 7:55 am to Delacroix
quote:
Cast Iron is the way to go
OK. Will get one today. Do you recommend a size? I'm thinking 7 quart.
Posted on 9/27/13 at 7:55 am to Tigertown in ATL
Cast Iron Dutch Oven pot is the best.
Posted on 9/27/13 at 8:01 am to DaphneTigah
I have a 9 quart and it is ideal for me. 7 may be too small if you want to cook a lot.
Posted on 9/27/13 at 8:10 am to Tigertown in ATL
Need a Dutch oven which comes with the heavy lid. Cast iron doesn't burn the jambalaya, a direct flame burns it.
If cooking inside, I cook mine on the stove and once the rice pops, I put it in a 300 degree oven for about 35 minutes. Roll the rice and then put it back in for 15 minutes and turn the oven off.
If cooking inside, I cook mine on the stove and once the rice pops, I put it in a 300 degree oven for about 35 minutes. Roll the rice and then put it back in for 15 minutes and turn the oven off.
Posted on 9/27/13 at 8:11 am to Tigertown in ATL
You cooked the pork already and not in the pot you're cooking the jamb? How are you going to get any color?
Guess you can sacrifice some sausage and brown the hell out if that just to get some kind of gratin in the bottom of your pot. Or buy a small pack of pork and cut up in one inch cubes and brown that down in some oil. You gonna need something to color the jamb.
Guess you can sacrifice some sausage and brown the hell out if that just to get some kind of gratin in the bottom of your pot. Or buy a small pack of pork and cut up in one inch cubes and brown that down in some oil. You gonna need something to color the jamb.
Posted on 9/27/13 at 8:14 am to pochejp
quote:
How are you going to get any color?
Posted on 9/27/13 at 9:02 am to Tigertown in ATL
Better to buy bigger than what is needed for today as there is always tomorrows batch which is bigger.
Posted on 9/27/13 at 10:24 am to CITWTT
Went to Bass Pro and bought a 9 quart. Thanks guys!
Posted on 9/27/13 at 10:30 am to Tigertown in ATL
I have a five gallon cast iron and a fifteen gallon cast iron I use but I'm no jambalaya expert by any means.
My wife cooks one in the oven in a large oval Magnalite roaster and it works well for that size.
My wife cooks one in the oven in a large oval Magnalite roaster and it works well for that size.
Posted on 9/27/13 at 10:38 am to Martini
The oval Magna-lite is a nine qt. if I remember correctly
Posted on 9/27/13 at 10:42 am to Tigertown in ATL
My 6.5 quart dutch over works perfect for my normal batch size
Posted on 9/27/13 at 10:48 am to pochejp
quote:
You cooked the pork already and not in the pot you're cooking the jamb? How are you going to get any color?
I was wondering this exactly yesterday but didnt want to step on any toes. I dont see how it's even possible to have a decent jambalaya without the magic that comes from browning the meat in the same pot before.
Posted on 9/27/13 at 11:03 am to dnm3305
quote:
I was wondering this exactly yesterday but didnt want to step on any toes.
Ya, I messed up.
My name isn't Poche, Hebert or something that ends in "eaux" so I do the best I can.
Posted on 9/27/13 at 11:42 am to Tigertown in ATL
quote:
Went to Bass Pro and bought a 9 quart
I love cooking jambalaya in my 9 qt. pot. I pretty much max it out with a 2 lb. jamb, which is a good size for a ball game and a few friends.
Posted on 9/27/13 at 11:58 am to GeauxldMember
quote:what does that mean?
a 2 lb. jamb,
Posted on 9/27/13 at 12:00 pm to Neauxla
10 quart min. if you ask me..
Jambalaya and gumbo always go in my 12 quart
Jambalaya and gumbo always go in my 12 quart
Posted on 9/27/13 at 12:18 pm to Tigertown in ATL
quote:
Ya, I messed up.
My name isn't Poche, Hebert or something that ends in "eaux" so I do the best I can.
haha, it's all good. Live and learn and like you said, Georgians arent used to eating that so it'll prlly be a solid step up from w/e the norm is over there.
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