re: Jambalaya Rice Help

quote:

---

lol what? Now you're saying you don't use a set amount of rice? That's worse than winging the water

---

Why is it hard for you to comprehend that some people don't need to measure every tiny amount that goes into a dish. I cook by feel, smell, consistency and most of all, experience.

I can cook a gumbo or any other dish for 4 people or 100 people and it still comes out the same.

Sorry if you need to have exact measurements and tons of measuring cups and spoons from 1/4 tsp. to 2 tbsps. to make your food taste somewhat acceptable, but that is not how I roll.

Just shooting straight. That looks like Etouffe

And shite it might even taste good but that is not an example of good jambalaya rice

quote:

---

That looks like Etouffe

---

Lmao

quote:

---

Stadium Rat hates it when people peg jambalaya to look a certain way

---

You wouldn't say that if you see some of the abominations people call jambalaya on Reddit. I don't let them pass it off if I can help it.

For some reason people want to make jambalaya in a slow cooker.

ETA: For what it's worth, I think that jambalaya looks pretty good. I would eat it - it looks delicious.

quote:

---

that's probably the first and only universal rule of jambalaya, never stir the rice

---

I never understood people who say they never stir the rice. So you bring the water to a boil, drop the rice and never touch it again until it’s time to flip?

I’ve cooked plenty of big jambs from 10 gallon cast iron pots to 60 and 80 gallon end cap pots and the process is always the same. Once my water comes to a rolling boil, I drop the rice and almost continuously scrape the bottom to prevent sticking for anywhere between 5-7 minutes. Is this considered stirring? Then lower heat to almost off and cover.

Yes, that jambalaya looks perfectly fine

One thing you MUST do is make sure that the moisture in your meat (and veggies) is all cooked out before you add your rice and fluid otherwise you have to somehow account for it in the fluid amount that you add. I used to use 2c water per cup of rice, but I seemed to get a little more wet/mushy than I liked so I have cut back a little on the water.

You need to get the fluid boiling again and rice started cooking before you turn down the heat and cover. You can tell when the rice is started cooking because it gets harder to stir. When you first put the rice in, it offers little or no resistance when you stir. It has to feel a little thick when stirring before you cover it up.

You need to cook it VERY low once you cover it. Personally, I like a small bit of "burnt" at the bottom. I like the flavor it gives off.

Finally, if you're using brown rice, you'll have to make some adjustments. I know brown rice needs a little more fluid and little more time. At least that's my experience with brown rice in other recipes. I've never used it in jambalaya.