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Posted on 5/17/16 at 6:38 pm to jeepfreak
I've cooked probably 10 to15 large pot jambalaya's a year for the last 6 years. I've represented my company in several charity cook-offs (United Way, Heart Walk) and even won a few of them....but I can't for the life of me get a jambalaya to turn out right in a dutch oven cooked on my stove top. 
Posted on 5/17/16 at 6:57 pm to doubletap
May I refer you to the Jambalaya Calculator v.7? 
Posted on 5/17/16 at 7:00 pm to jeepfreak
Looks excellent
Posted on 5/17/16 at 7:07 pm to jeepfreak
quote:Better make that 7.2. The was a small error until that version.
May I refer you to the Jambalaya Calculator v.7?
Posted on 5/17/16 at 7:15 pm to jeepfreak
Jambalaya calculator? Never heard of it. LOL
Posted on 5/18/16 at 9:02 am to AlienCrusader
If you guys do this again I might have to join you. I had to cook jambalaya for my K of C council's car show Saturday.
This is what mine looked like......
This is what mine looked like......
Posted on 5/18/16 at 9:10 am to doubletap
quote:I've nailed it pretty much every time just following the Poche' deal.
I've cooked probably 10 to15 large pot jambalaya's a year for the last 6 years. I've represented my company in several charity cook-offs (United Way, Heart Walk) and even won a few of them....but I can't for the life of me get a jambalaya to turn out right in a dutch oven cooked on my stove top
Posted on 5/18/16 at 9:26 am to AlxTgr
Sometimes my rice doesn't cook all the way through and it pisses me off, (not sure why) but when it does cook through it is great.
Posted on 5/18/16 at 9:27 am to jeepfreak
Rumor floating around that the guy who won 2nd also won 2nd at the jambalaya jam downtown a couple of years ago
Posted on 5/18/16 at 10:05 am to jeepfreak
looks really good...would not last long if it were anywhere near me.
side question for the board: does anyone add in their rice before adding the stock? I saw john besh do it for his jambalaya, as a way to kinda toast the rice and get more flavor into it.
I tried it recently and it came out really nicely. may be doing that method from now on.
side question for the board: does anyone add in their rice before adding the stock? I saw john besh do it for his jambalaya, as a way to kinda toast the rice and get more flavor into it.
I tried it recently and it came out really nicely. may be doing that method from now on.
Posted on 5/18/16 at 10:10 am to The Egg
I have never heard of that. Making one tomorrow and might try that out.
Posted on 5/18/16 at 10:25 am to Chatagnier
Posted on 5/18/16 at 12:20 pm to The Egg
quote:
side question for the board: does anyone add in their rice before adding the stock? I saw john besh do it for his jambalaya, as a way to kinda toast the rice and get more flavor into it.
My Mom does this. I tried it a couple times and didn't notice a flavor difference.
Posted on 5/18/16 at 2:23 pm to The Egg
I've done that before. I think moreso it heats the rice through so when stock is added it makes it more susceptible to absorb the liquid better.
Posted on 5/18/16 at 3:44 pm to Cajunate
Why does my rice get so mushy sometimes?
Posted on 5/18/16 at 4:03 pm to doubletap
quote:
I've cooked probably 10 to15 large pot jambalaya's a year for the last 6 years. I've represented my company in several charity cook-offs (United Way, Heart Walk) and even won a few of them....but I can't for the life of me get a jambalaya to turn out right in a dutch oven cooked on my stove top
Is your stove top gas or electric? I tried cooking on an electric before and the coils didnt cool down quick enough and it burnt my rice.
Posted on 5/18/16 at 4:08 pm to heypaul
quote:Too much fluid.
Why does my rice get so mushy sometimes?
Posted on 5/18/16 at 4:26 pm to AlxTgr
quote:
Too much fluid
That so, but it seemed to simple.
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