Parboiled rice jambalaya

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cook a 5lb

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Why not just use regular rice?

He has a 5 gallon pot on site. Only feeding 12 adults but he wants a full pot for leftovers

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Only feeding 12 adults but he wants a full pot for leftovers

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You could triple pochejp’s recipe in the thread I posted and that would be more than plenty for 12 adults and would leave lots of leftovers.

I strongly recommend cooking a small batch for you and your family before attempting a very large batch just to get the feel for it.


Here is my condensed and slightly tweaked over the years version of pochejp’s recipe. Triple this and you should be good.

3 Cups Rice (If pastalaya, use 2 lbs pasta)
8 cloves garlic, minced
2.5 lbs Boston Pork Butt (Shoulder) boneless
2 links Sausage (or 12oz) - Andouille or Smoked Pork
1/8 cup Vegetable Oil
2 Large Yellow Onions diced
2 bundles Green Onions chopped
Creole Seasoning (Tony’s Chacheres, Slap Ya Mama, etc)
44 oz chicken broth


Cut the pork meat into 1 inch cubes. Keep a small piece of fat on each piece as it adds great taste and is tender. After you have it cut up, season it well with Creole Seasoning. I usually sprinkle a layer of seasoning (about 1 tablespoon ) over all the meat, then rub it in with my hands, then season it one more time, and rub it in again.

Use at least an 8 quart cast iron pot. Brown the pork down really well on medium to high heat in approx 1/8 cup of veg oil. Let it fry till it sticks...This takes a long time (about 10 - 15 minutes). I usually check one piece to make sure it is well browned.. once browned, flip and cook the other side til brown - 3-5 minutes. The sticky part (gratin) on the bottom of the pot will dictate your color of the rice. After the pork is browned remove it from the pot.

Lightly brown your sausage (3-4 minutes), usually just on 1 side and remove it from the pot. Don't cook the sausage till fried dark brown because to me that cooks all the taste out. Just mildly brown it. Then remove from pot.

Add the onions, green onions, 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. After the vegetables are sauteed well, I add the meat back to the pot and mix well.

Add the chicken broth. For 3 cups rice, add 5 and ½ cups broth. For 4 cups rice, add 7 and ¼ cups broth. After it comes to a boil you can skim the grease off the top. Next, start tasting the water. It should be a tad bit salty because the rice will absorb the saltiness. I usually don't have to add more seasoning since the pork should be seasoned well already. After I get the seasoning to the taste I want, I wait for the water to come to a rolling boil, then I add the rice. I let it boil (about 5 min) until it starts to “pop.” This will make the end product less mushy. See picture below of popped rice.

After it gets where I think it’s ready to cover I cut back on my heat and cover. Do not lift the lid for any reason! Cast iron pots hold heat really well as you can see. I let this cook for about 25 minutes for this size and then roll the rice. Don't stir. Roll it from bottom to top. Re-cover and cut heat off. Let sit for another 15 (or 10) minutes and then un-cover and eat.

Very good instructions from Sub.

I like to do cook mine similar to his except I like to include chicken along with pork and sausage. I also like the 3 to 1 meat to rice ratio. Oh and I prefer to use temple meat for a small jambalaya. For big ones the temple meat is too expensive.

I attest. Use this recipe.

He’s family, I’ve ate it multiple times. Best I’ve ever ate

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5 lbs? Who measures jambalaya this way?

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I do. I assume he’s meaning 5-pounds of rice since he’s asking about cooking rice, which completely makes sense to me.

I know the volume of each of my pots and it’s all calculated based on a 5-gallon pot which uses 5-pounds of rice.

To the OP, use what you want. Personally, I don’t get people being scared to use regular rice. I guess I’ve just cooked so many that it’s second nature to me so I don’t get how parboiled is “easier”.

But if you want to use parboiled, by all means, use it. But don’t use it because you’re afraid of regular rice.

My rice to water ratio is 1 cup rice to 1.5 cups water. Never had an issue. I don’t boil the water for long before adding the rice, so I’m never worried about evaporation, which some people usually ask about.

Down vote like the others cuz no tomatoes.

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5 lbs? Who measures jambalaya this way?

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Everyone

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Chicken thighs don’t go in jambalaya.

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Wut?

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3-4 lbs of sausage/andouille .... 5lbs of rice

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Don't skimp on the sausage.

Your sausage, rice, and onions should all be the same weight.