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Jambalaya Calculator/recipe question
Posted on 11/8/12 at 7:01 pm
Posted on 11/8/12 at 7:01 pm
In the ingredients list after you choose pot size or amount of servings you want, under meat it just groups chicken, pork, and sausage together.
I want to do a pork and sausage jambalaya, so how much pork vs sausage should I use percentage wise?
For example if it calls for 25 pounds of meat, how much of that should be pork and how much should be sausage?
I want to do a pork and sausage jambalaya, so how much pork vs sausage should I use percentage wise?
For example if it calls for 25 pounds of meat, how much of that should be pork and how much should be sausage?
2
Posted on 11/8/12 at 7:44 pm to LSUsmartass
I usually do 30% sausage, 35% pork and 35% chicken thigh meat. Always comes out perfect if you have your rice to liquid ratio nailed.
Posted on 11/8/12 at 7:46 pm to tigerjazz61
If you are not using any chicken I would do 60% pork and 40% sausage.
Posted on 11/8/12 at 7:55 pm to tigerjazz61
thanks 
Posted on 11/8/12 at 8:23 pm to LSUsmartass
The reason I suggest 40% sausage is because you will get a greater yeild of fats and juices to add flavor. Just don't brown your sausage too much before adding the liquid. The sausage will release it's flavor (fat) during the rest of the cooking process.
Posted on 11/8/12 at 8:41 pm to LSUsmartass
quote:
I want to do a pork and sausage jambalaya, so how much pork vs sausage should I use percentage wise?
3 pork to 1 sausage.
Posted on 11/8/12 at 8:53 pm to pochejp
Poche, I use your recommendations, your recipe is spot on, but after much " practice" I found that a 40% sausage content resulted in a much better flavor as well as rice absorbsion of the flavor if no chicken is used and the rice came out perfect!
Posted on 11/9/12 at 9:02 am to tigerjazz61
Another question(sorry I have never cooked a batch this big)...I am using a 20 gallon pot and the jambalaya calculator has a place for desired fill level, it's preset to 85%, is this a good fill level or can it be bumped up to 90%?
Posted on 11/9/12 at 9:55 am to LSUsmartass
I can tell you that the 85% number was just a guess. You don't want it too full, because you have to turn the rice.
Posted on 11/9/12 at 10:23 am to Stadium Rat
Ok, thanks
Posted on 11/9/12 at 10:59 am to tigerjazz61
quote:
Poche, I use your recommendations, your recipe is spot on, but after much " practice" I found that a 40% sausage content resulted in a much better flavor as well as rice absorbsion of the flavor if no chicken is used and the rice came out perfect!
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