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Jambalaya Calculator
Posted on 6/22/19 at 8:09 pm
Posted on 6/22/19 at 8:09 pm
I learned from Poche's post a few years ago how to make jambalaya. Typically, I use 5 cups of rice, 7 lbs of meat (3 pork, 1.5 sausage, 3 chicken). I would use 4 reg sized yellow onions, 1/4 cup of cut bell peppers, and 1/4 cup of green onions for my seasoning.
I decided to use the Jambalaya Calculator and it's suggesting 1.7 cups of yellow onions, 1.3 cups of bell peppers, 1 bunch of green onions (1.5 cups), and ~3/4 cup of celery. This seems like quite a bit of seasoning for 5 cups of rice. Anyone used the Jambalaya Calculator and what's your thoughts on the proportions of seasoning?
I decided to use the Jambalaya Calculator and it's suggesting 1.7 cups of yellow onions, 1.3 cups of bell peppers, 1 bunch of green onions (1.5 cups), and ~3/4 cup of celery. This seems like quite a bit of seasoning for 5 cups of rice. Anyone used the Jambalaya Calculator and what's your thoughts on the proportions of seasoning?
4
Posted on 6/22/19 at 8:10 pm to Jason9782003
It is the best.
Posted on 6/22/19 at 8:14 pm to Jason9782003
I pretty much do the same as you but end up adding 4 28oz cans of rotel
Posted on 6/22/19 at 8:19 pm to Jason9782003
The Jambalaya Calculator isn't a recipe, it's a tool for calculating amounts. Input your own recipe if you like, but take a look at the feedback tab if you doubt the default recipe.
Posted on 6/22/19 at 8:29 pm to Stadium Rat
I'll go with calculator to see how it goes. I'm sure it'll come out very good as long as I don't screw up my rice. I'm probably over analyzing it.
This post was edited on 6/22/19 at 8:30 pm
Posted on 6/22/19 at 8:34 pm to Jason9782003
When I cook big batches of jambalaya, the problem I run into it water. No matter how high I turn up the heat, the meat is releasing so much water that it gets steamed more than seared.
Posted on 6/22/19 at 8:54 pm to alajones
quote:
the meat is releasing so much water
Cook your meats until you see the steam almost stop. It kinda overcooks. Though the magic of the black pot, it comes out tender after you add the stock and the rice cooks.
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