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Message
Help Me Answer This Question for a 1st Time Jambalaya Cook
Posted on 10/29/17 at 5:03 pm
Posted on 10/29/17 at 5:03 pm
I received this email today and I thought some of you could answer this better than me. Also, given the recent jambalaya mishap, I thought it would be safer. I'll let them know to look at this thread for answers.
quote:
First of all I wanted to thank you for the calculator you made available, YOU ROCK! This is my first time cooking Jambalaya for a tailgate and I was wondering if you can help answer a few questions.
As you know the LSU Alabama game is late so what would you suggest I do to keep it warm? We have a huge tailgate of 100 people 1/2 Tiger 1/2 Bama so I usually have it ready for lunch and then we eat again before we go into the game. I have a big pot and cook on burners.
Last time I added the rice to the Red Beans to heat the food back up for 2nd helpings and scorched the rice. I'm worried about re heating this up for dinner and our people like to graze all day. Do you have any suggestions?
5
Posted on 10/29/17 at 5:07 pm to Stadium Rat
When we have done it for the big/late games, we have it ready for about 1-2pm, then the pot keeps it warm (cover on when no one is spooning it out) for a few hours after that. The best part about Jambalaya is that it tastes good when it cools down to room temp too.
Keep the lid on, and spoon out of one side for the lunch portion, then turn it over right before the second wave hits.
Keep the lid on, and spoon out of one side for the lunch portion, then turn it over right before the second wave hits.
Posted on 10/29/17 at 5:27 pm to Lakefront-Tiger
This is the JC screenshot for 100 entree servings. You're going to need a 15 gallon pot.
Cooking a batch this big is going to be risky for a first-timer. Read all of the instruction/tips/procedure tabs to get familiar with the process. You have to use cast iron, a batch this big will not work in a crawfish pot - it will burn.
Cooking a batch this big is going to be risky for a first-timer. Read all of the instruction/tips/procedure tabs to get familiar with the process. You have to use cast iron, a batch this big will not work in a crawfish pot - it will burn.
Posted on 10/29/17 at 5:28 pm to Stadium Rat
Put the portion that will be eaten later in an ice chest. Keep the lid closed until you are ready to serve.
Posted on 10/30/17 at 9:06 am to Btrtigerfan
Bump for the weekday crowd.
Posted on 10/30/17 at 9:19 am to Stadium Rat
This is what we do....
Works great.
quote:
Keep the lid on, and spoon out of one side for the lunch portion, then turn it over right before the second wave hits.
Works great.
Posted on 10/30/17 at 10:30 am to Stadium Rat
For the festival we use clear large industrial can liners/trash bags and put them inside of large ice chests. We then dump the Jambalaya in the bag inside the chest. Tie the bag shut, then shut the ice chest lid. Stays hot/warm for hours.
Posted on 10/30/17 at 10:33 am to GeauxTigers0107
You either have to keep the food constantly above 140, or cool rapidly and reheat quickly later.
If you're going to keep hot, some have said they keep it in the cooking pot with the lid on as much as possible and others said that they load it into small Styrofoam ice chests and serve out of those, keeping the lid on as much as possible.
If you're going to cool and reheat, You will need shallow foil trays just a couple of inches thick. Get them into a cooler quickly with bags of ice on top and bottom. To reheat, the best way would be an oven, which you rarely have at a tailgate.
Seems like the best way for your situation will be to keep it hot. Have a probe thermometer with you so you can keep an eye on the temp at all times.
We just had an outbreak in North Louisiana of salmonella and another bacteria caused by mishandled jambalaya. 160 people were affected and 50 or so went to the hospital. Make sure you do it right.
If you're going to keep hot, some have said they keep it in the cooking pot with the lid on as much as possible and others said that they load it into small Styrofoam ice chests and serve out of those, keeping the lid on as much as possible.
If you're going to cool and reheat, You will need shallow foil trays just a couple of inches thick. Get them into a cooler quickly with bags of ice on top and bottom. To reheat, the best way would be an oven, which you rarely have at a tailgate.
Seems like the best way for your situation will be to keep it hot. Have a probe thermometer with you so you can keep an eye on the temp at all times.
We just had an outbreak in North Louisiana of salmonella and another bacteria caused by mishandled jambalaya. 160 people were affected and 50 or so went to the hospital. Make sure you do it right.
Posted on 10/30/17 at 11:14 am to Stadium Rat
I cook for the concession stand at my kids high school during football season. I cook the jambalaya at home then transfer it into an ice chest lined with a oven bag. Fold it over, roll and tuck the ends in tight and it will stay hot for hours.
Posted on 10/30/17 at 11:36 am to Stadium Rat
quote:
We just had an outbreak in North Louisiana of salmonella and another bacteria caused by mishandled jambalaya.
this got a lot of people's attention
Posted on 10/30/17 at 10:13 pm to MorbidTheClown
quote:
North Louisiana
That explains it.
Posted on 10/31/17 at 10:05 am to Stadium Rat
quote:
Seems like the best way for your situation will be to keep it hot. Have a probe thermometer with you so you can keep an eye on the temp at all times.
This is probably the guy's best bet. Do as others have said and keep it in lined ice chests. A probe or two in each one would be nice so you get temperature at different spots and you don't have to constantly open the ice chests to move the probe. You can set the alarms for 145 and if you have one go off, you can always fire the pot back up and heat it up a bit. You may end up not needing to ever heat it again if it goes in steaming hot out of the pot and the ice chests that will feed the dinner crowd are kept well sealed until needed.
In any case, the thermometer is your friend here. If you maintain above 140F, the chances of getting someone sick are very small.
This post was edited on 10/31/17 at 10:11 am
Posted on 10/31/17 at 10:23 am to TigerstuckinMS
quote:Well the guy's name is Brandy, but your idea of remote probes is a great one.
This is probably the guy's best bet.
I hope she chimes in here about how she intends to go about cooking a pot of jambalaya for 100 on her first try so she can get advice about that too.
Posted on 10/31/17 at 10:27 am to Stadium Rat
quote:
Well the guy's name is Brandy
Brandy's a weird name for a dude.
Posted on 11/5/17 at 11:49 am to Stadium Rat
Thanks for all your help our tailgating was a success! Everyone loved my food. I decided to break it up and cook two batches. The first pot was ready for lunch then I cooked again. For dinner.
Posted on 11/6/17 at 6:55 am to Stadium Rat
quote:
We just had an outbreak in North Louisiana of salmonella and another bacteria caused by mishandled jambalaya. 160 people were affected and 50 or so went to the hospital. Make sure you do it right.
#1 only buy meat you trust
#2 handle it properly before cooking
#3 brown yes, but boil it for a few minutes before adding rice
Jambalaya is just about the safest thing to leave out if you do it right. High salt content and cooked to a very high temperature for a long time.
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