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Started By
Message
Need Rice Advice - Jambalaya related
Posted on 3/1/16 at 1:49 pm
Posted on 3/1/16 at 1:49 pm
A little background...I've always used Zatts par boiled rice since I started cooking jambalaya about 10 years ago. Reason is, one of the very first jambs I cooked was for a wedding reception for 150 people. So I didn't want to take the chance of it not coming out.
Jambo came out great and I ended up picking up several gigs off of that one. So I kept using par boiled because I knew what to expect.
Last night I decided I was gonna try using long grain. Jambalaya was shrimp, crawfish (left over from Sunday's boil) and sausage (from boil). Without getting into the recipe itself, when I got to the point of adding the rice, I made sure I had a heavy rolling boil going on in the pot.
Poured the rice in, stirred to distribute evenly and brought it back to a boil quickly. Turned the fire down to the lowest setting and covered. Let it simmer for 25 minutes or so, folding occasionally to unstick it off the bottom.
Pic:
As you can see, the rice didn't pop. What did I do wrong?
Jambo came out great and I ended up picking up several gigs off of that one. So I kept using par boiled because I knew what to expect.
Last night I decided I was gonna try using long grain. Jambalaya was shrimp, crawfish (left over from Sunday's boil) and sausage (from boil). Without getting into the recipe itself, when I got to the point of adding the rice, I made sure I had a heavy rolling boil going on in the pot.
Poured the rice in, stirred to distribute evenly and brought it back to a boil quickly. Turned the fire down to the lowest setting and covered. Let it simmer for 25 minutes or so, folding occasionally to unstick it off the bottom.
Pic:
As you can see, the rice didn't pop. What did I do wrong?
10
Posted on 3/1/16 at 1:54 pm to GeauxTigers0107
quote:
What did I do wrong?
you opened it and folded it, letting out heat and moisture. should have left it closed.
Still better than Pastalaya, so I congratulate you.
This post was edited on 3/1/16 at 2:02 pm
Posted on 3/1/16 at 1:56 pm to GeauxTigers0107
quote:
Let it simmer for 25 minutes or so, folding occasionally to unstick it off the bottom.
keep the pot closed when cooking rice
Posted on 3/1/16 at 1:56 pm to GeauxTigers0107
quote:
What did I do wrong?
quote:
Poured the rice in, stirred to distribute evenly and brought it back to a boil quickly. Turned the fire down to the lowest setting and covered. Let it simmer for 25 minutes or so, folding occasionally to unstick it off the bottom.
Posted on 3/1/16 at 2:17 pm to GeauxTigers0107
quote:
I've always used Zatts par boiled rice since I started cooking jambalaya about 10 years ago.
Posted on 3/1/16 at 2:28 pm to GeauxTigers0107
Yep, don't lift the lid and stir. Stirring leads to broken/mushy rice, an extended cooking time, and overall gloppy texture.
Do I see tomatoes in that pot? Eh. I'm hoping it's just pink from crawfish....
Do I see tomatoes in that pot? Eh. I'm hoping it's just pink from crawfish....
Posted on 3/1/16 at 2:36 pm to hungryone
nevermind
This post was edited on 3/1/16 at 2:37 pm
Posted on 3/1/16 at 3:04 pm to hungryone
quote:
Yep, don't lift the lid and stir. Stirring leads to broken/mushy rice, an extended cooking time, and overall gloppy texture.
Only reason I decided to open it and check was because I thought I started getting a burnt smell. I checked the bottom and sure enough it was well on its way to sticking which in my mind, would lead to burning if I didn't turn it.
And it didn't turn out mushy but I can definitely see where it can certainly do that.
quote:
Do I see tomatoes in that pot? Eh. I'm hoping it's just pink from crawfish....
I knew I was gonna hear about this but still chose to subject myself to the abuse. Reason being, it's a seafood jambalaya. I grew up with those being more orange in color. I'm guilty of adding a small can of mild Rotel to get that color. My normal chicken, pork and sausage jamb doesn't get Rotel.
quote:
wickowick
I know bruh...I know.
Me deciding to use long grain this time is my attempt at restitution for the years and years of par boiled use. I appreciate doing things the "right" way. Kinda why when I smoke meat I use an offset stick burner, if you know what I mean.
Posted on 3/1/16 at 3:06 pm to Motorboat
quote:
nevermind
Taking back the congratulations?
And thanks for the advice.
Posted on 3/1/16 at 5:12 pm to GeauxTigers0107
I don't really think popped rice is essential to great jambalaya. I think the reason it is considered desirable is it is a way to differentiate between competitors in a cookoff. The Gonzales Cookoff, for example, is really all about technique - not necessarily the best flavor.
I called into Tom F's show talking about jambalaya and he didn't understand at all that split rice was a good thing.
I called into Tom F's show talking about jambalaya and he didn't understand at all that split rice was a good thing.
This post was edited on 3/1/16 at 5:14 pm
Posted on 3/1/16 at 5:34 pm to Stadium Rat
Only thing I can say I'm this thread is don't turn the complete bottom of the pot. I always have a small amount that burns but if you turn it into the rest it will ruin the whole pot.
Posted on 3/1/16 at 5:46 pm to GeauxTigers0107
quote:
Poured the rice in, stirred to distribute evenly and brought it back to a boil quickly. Turned the fire down to the lowest setting and covered.
First mistake.
After you add the rice keep it at a rolling boil until it swells and starts to appear at the surface. You can stir all you want during that.
Lid on, then cut the heat to low for about 20 minutes. Cut the heat off and let it sit for another 20 minutes.
Now remove the lid.
Posted on 3/1/16 at 7:29 pm to Btrtigerfan
quote:
After you add the rice keep it at a rolling boil until it swells and starts to appear at the surface. You can stir all you want during that.
Lid on, then cut the heat to low for about 20 minutes. Cut the heat off and let it sit for another 20 minutes.
Now remove the lid.
This. I'll also add that if your rice is close to burning with the burner on low, lower your burner or do something to add a few inches of space between the pot and burner.
Posted on 3/1/16 at 7:42 pm to GeauxTigers0107
I don't know why your seafood jambalaya would be pink or red compared to a "meat" jambalaya. Are you not cooking the onions very long?
My basic process is the same for my shrimp jambalaya vs my pork/chicken jambalayas. It all starts with the onions. Here's a pic of my onions when they are done:
My basic process is the same for my shrimp jambalaya vs my pork/chicken jambalayas. It all starts with the onions. Here's a pic of my onions when they are done:
Posted on 3/1/16 at 7:46 pm to GeauxTigers0107
Gotta let DAT rice boil till it jumps out da pot...... Den you lower the fire.
Posted on 3/1/16 at 8:40 pm to Honky Lips
quote:
I don't know why your seafood jambalaya would be pink or red compared to a "meat" jambalaya. Are you not cooking the onions very long?
On my standard c/p/s jambalaya I start with browning the temple meat. I brown the hell out of it and create a ton of fond in the bottom of the pot. That's the basis for my color...not the onions. Of course, when I deglaze...the color is beautiful.
But because I didn't have the pork to create that fond, I went with browning the onions. But mine weren't quite as dark as yours, which look great.
Posted on 3/1/16 at 8:41 pm to GeauxTigers0107
Btr, Ched and all..thx for the advice. I know how to handle it next time.
Posted on 3/1/16 at 8:43 pm to GeauxTigers0107
quote:
fond in the bottom of the pot.
You mean gratin baw
Posted on 3/1/16 at 8:52 pm to MNCscripper
Lol...I know man. That's what we call it down here in Lafourche Parish. Gratin. But I believe NOLA folks use "fond".
Posted on 3/1/16 at 8:53 pm to MNCscripper
quote:
You mean gratin baw
You mean "grat" baw
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