Jambalaya problems

Sounds like you need to stir more and turn the heat down more when you cover it

You don’t stir jambalaya. Might as well put tomatoes in it if you are going to stir.


You have a technique problem. After putting the raw rice in, bring to a boil and let boil 5 min with lid on. Remove lid and scrape straight down, through middle of the pot. As you move your paddle toward the other side raise it up and flip the jambalaya. Move 90 degrees either way and repeat. You do this until you make a 360.

Lid back on, lower heat , 5 min and then repeat

Lid back on , continue low heat , 5 min and repeat.

Lid back on, turn heat off, let sit 40 min. Repeat. It’s done at this point.

quote:

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What's a novice to do..

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Jambalaya Calculator

from the calculator:

1 Chop all vegetables. Slice the sausage. Cut the pork meat cut into cubes (Try to keep a small piece of fat on each piece as it tenderizes the meat and adds great taste.) Season meat pieces well with salt and pepper or your favorite seasoning mix.

2 Brown the pork down really well in oil. Let it fry till it sticks, then stir. Sometimes a little water is needed to cool off the grease. (This water is not part of the calculated amount of liquid.) Repeat this until the pork is very dark. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice.

3 You can remove the browned meat from the pot, but many cooks choose to leave the it in while browning the other meats. Add the chicken and brown it well.

4 Next, brown the sausage. Don't cook the sausage till fried dark brown because that tends to cooks all the taste out. Just mildly brown it.

5 Drain the grease but dont lose the gratin. Then add the onions, green pepper, celery and garlic and cook till clear looking. This is when you scrape the bottom of the pot getting all the brown gratin from the pork. This is where the color starts to come in.

6 After the vegetables are cooked add the meat back to the pot and mix well. Cook all the water out at this time.

7 Add water or stock and after it comes to a boil, start tasting the liquid and add salt and other seasonings as needed. It needs to be a bit salty because the rice will absorb much of the saltiness.

8 Skim the remaining grease off the top. The boiling action will help separate it from the water/broth.

9 Bring the pot back to a rolling boil then add the rice. Break it up to make sure it doesn't stick to the bottom. Let it boil until it starts to expand and "jump out of the pot". This is a critical step relevant to the "popping" of the rice. Let the rice get noticeably bigger/expanded.. This step needs to be acheived with a HARD boil. Add the green onions and parsley.

10 When you think its ready to cover, cut back on the heat to low and put the lid on. Do not lift the cover for any reason!

11 Let this cook for about 25 minutes or so. (A longer cooking time may be needed for very large volumes of rice.) Then roll the rice. Don't stir. Roll it from bottom to top. (When you turn it this time, don't scrape the bottom of the pot because if you bring up even just one scorched grain of rice could ruin the whole batch.) Re-cover and cut the heat off.

12 Let sit for another 15 minutes and then uncover and serve.

I answered this on the OB cause I saw it there first. As I chick across my opening page I get there first. Only thing I can add is those of you advocating partying while ya cook are asking for trouble. I have a hard rule I dont have my first drink till I turn the fire off. Maybe I party too hardy but I learned this the hard way.

My brother and I have won the Jam Fest and 2 Champ of Champs.

I know how to cook jambalaya.

I’ve. My uncle started it and my cousins still run it and donate most of the food. Been there since the first one. We prob know each other —-if so, no way you stir that pot in a circular motion after you put the raw rice in it.