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Undercooked rice with Jambalaya
Posted on 8/2/24 at 6:16 pm
Posted on 8/2/24 at 6:16 pm
I've been fighting this for 2 hours. Cut chicken thighs, andouille sausage, all that crap. 2 cups long grain rice with a bunch of chicken stock. What am I doing wrong? Stirring to keep it from burning on the bottom
3
Posted on 8/2/24 at 6:18 pm to ChestRockwell
I’m confused. If you have your rice in liquid it will cook. Bring to a boil. Then set on simmer with the top on.
Posted on 8/2/24 at 6:27 pm to ChestRockwell
quote:
bunch of chicken stock
Found your problem. Stock to rice ratio and specific cooking times are the most critical part of making Jambalaya.
2 cups of rice= 4 cups of stock
Bring stock to boil, add rice, stir for 5-10 mins til it starts opening up, cover tightly, reduce heat to lowest setting, leave covered for 20 mins, open pot, flip it in a few places, recover cut heat give it another 10-15 mins without looking.
Perfect every time
This post was edited on 8/2/24 at 6:28 pm
Posted on 8/2/24 at 6:32 pm to dpd901
Thanks. I figured it out. My boil pot on the stove, ratio with chicken stock and rice were way off. Problem solved. I'm feeding war Vets at a VFW with gumbo here in Kentucky. Anything for those men and women . Thanks for the kind problem solving. I appreciate it
Posted on 8/2/24 at 6:46 pm to ChestRockwell
Not sure how much is a bunch of stock. Ratio is 1 to 1 and a 1/2. So if you are cooking 2 cups of rice use 3 cups of stock. Bring the stock to a boil. Add rice and reduce fire to medium. Cook lifting rice on occasion until most of the stock has been absorbed. Then cover pot and reduce fire to low. Don’t lift the lid for 20 minutes. After 20 minutes lift and fluff rice and leave uncovered so rice doesn’t turn to mush.
Posted on 8/2/24 at 7:56 pm to ChestRockwell
OP right now
Posted on 8/2/24 at 10:39 pm to ChestRockwell
quote:
Thanks. I figured it out. My boil pot on the stove, ratio with chicken stock and rice were way off. Problem solved. I'm feeding war Vets at a VFW with gumbo here in Kentucky. Anything for those men and women . Thanks for the kind problem solving. I appreciate it
I've always had the same problem cooking jambalaya on the stove. I started cooking it in the oven @350 for an hour and it comes out great.
Posted on 8/3/24 at 1:59 am to armytiger96
quote:
I've always had the same problem cooking jambalaya on the stove. I started cooking it in the oven @350 for an hour and it comes out great.
Worked with a bunch of guys that had a camp in the Atchafalaya Spillway, along with Tony Chachere. They always cooked their Jambalaya in the oven.
Oh, Tony Chachere started making his blend of spices at the camp. Right before he died, they bought back the old camp for him.
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