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Jim bean xxx
Member since Sep 2018
107 posts

Jambalaya issues
New to cooking jambalaya and having issues with gratin burning and rice burning on side of the pot when done.

Please explain y’all process from beginning to end...do u use oil to cook meat, do u drain it...how high is the heat throughout the process ??
Thanks


bubba102105
LSU Fan
Member since Aug 2017
176 posts

re: Jambalaya issues
Look up the jambalaya calculator. Gives you step by step instructions that are pretty much on point.

What type of pot are you using?


Jim bean xxx
Member since Sep 2018
107 posts

re: Jambalaya issues
15 g cast iron


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Ol boy
Member since Oct 2018
198 posts

re: Jambalaya issues
I cook my sausage first to let it throw some grease then my pork or other meat. If your burning your rice but the rice is done and not mushy sounds like your ratio is right but your fire is to hot after your rice pops.
Now I can’t tell you what the temp should be just a low low fire barely a “bloooop bloop” from the pot


jimbeam
USA Fan
University of LSU
Member since Oct 2011
52959 posts

re: Jambalaya issues
Fire likely too hot


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140
DownshiftAndFloorIt
LSU Fan
Here
Member since Jan 2011
51610 posts

re: Jambalaya issues
Your fire is too hot when cooking the rice. Do the rice just like you are cooking it on the stove. When you put the rice in keep the fire up high and stir till it gets tight then put the lid on and cut the fire way back until you're putting just a little little bit of heat in the pot. Let it sit 15-20 minutes and flip it give it 10-15 more then cut the fire flip it again and serve


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09
Ron Cheramie
The Cajun Hedgehog
Member since Aug 2016
2387 posts

re: Jambalaya issues
I have been using this method for the most part the last few years

LINK /

I do open the lid and stir the rice (roll it) 2 or 3 times while its simmering because I had the sticking issue with the rice on the bottom

I also let it cook an extra five minutes than what the recipe calls for

if you have never had this, it's one of my favorite seasonings and great to add while getting your seasoning right for your broth

LINK
This post was edited on 4/13 at 6:11 am


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22
TigerBait1971
LSU Fan
PTC GA
Member since Oct 2014
10266 posts
 Online 

re: Jambalaya issues
Too hot


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Lakefront-Tiger
LSU Fan
Da Lakefront
Member since Nov 2004
5121 posts

re: Jambalaya issues
fire Too hot

The truth is that once the rice "pops" you can cut the fire off entirely, it will still finish if you leave the top on and don't touch it for 20 minutes.

If the rice is a bit gummy as well, you need to skim the grease off while you are getting the water to boil (before you add the rice)

I coo in 5, 10, 15, & 20 gal pots, and the process is exactly the same, regardless of volume.

1. Get ratio right
2. Get quality meat
That's it.


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41
Bandit30
LSU Fan
Lafayette
Member since Sep 2011
1848 posts

re: Jambalaya issues
Leave covered and turn fire off. Do not lift lid! Same way you cook rice on a stove except using a black pot. Really easy but yet people frick it up by rolling around and doing stupid shite lol


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02
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USA
Member since 2001
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GeauxGoose
LSU Fan
Alexandria
Member since Dec 2006
1696 posts

re: Jambalaya issues
I’m sure I’ll get downvoted for this, but once you add the rice have oven preheated to 300 degrees. Put lid on and through in oven for 45 min. Works every fricking time


upgrade
LSU Fan
Member since Jul 2011
6260 posts

re: Jambalaya issues
That'd be a hell of an oven


tke_swamprat
LSU Fan
Houma, LA
Member since Aug 2004
6355 posts

re: Jambalaya issues
Step 1: Cook a pack of bacon and get a drink!
Step 2: use bacon grease to cook everything in. Enjoy eating the bacon and drinking while cooking.

Your fire is probably too hot like others have said. Take your time cap!


Booyow
Member since Mar 2010
277 posts

re: Jambalaya issues
Like others have already said, sounds like the fire is too hot. I “practiced” cooking plain rice after I bought my 10-gallon pot/burner to get used to the new setup. I even marked my regulator to show me the limits (lowest possible flame, browning meat, etc. ) of where I wanted my fire. Rice is cheap and you’ll probably get it pinned down after your second batch.

You’ll have a lot more confidence once you get used to using it and can remove the guesswork on the heat settings.


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haricot rouge
LSU Fan
Baton Rouge, La
Member since Sep 2006
619 posts

re: Jambalaya issues
quote:

Step 1: Cook a pack of bacon and get a drink!
Step 2: use bacon grease to cook everything in. Enjoy eating the bacon and drinking while cooking.



Exactly what I do



Captain Ray
Member since Nov 2016
900 posts

re: Jambalaya issues
As far as the rice add the rice to the boiling pot. boil for 5 mins stirring often tehn cover the pot put something on the cover and post some guards. Turn the fire OFF. Good cast iron will stay hot and finish the rice for ya. I have actually had old cajun family bitch that I did not have enough gratin and ask how I do dat.


Captain Ray
Member since Nov 2016
900 posts

re: Jambalaya issues
I make pork and sausage in an ole 18 gallon pot if ya wana see how from start to finish let me know I'll post some links


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02
AlxTgr
LSU Fan
Kyre Banorg
Member since Oct 2003
62414 posts

re: Jambalaya issues
I had this issue early on because my cook top stays too hot for too long when I reduce the heat. If you're using electric, you have to remove the pot for a while before switching to low for the simmer. The pot will hold the heat. The cook top has to cool.


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10
DownshiftAndFloorIt
LSU Fan
Here
Member since Jan 2011
51610 posts

re: Jambalaya issues
Bruh I got 4 downvotes and I bet I've cooked more pounds of jamb than 75% of this board added together


Jim bean xxx
Member since Sep 2018
107 posts

re: Jambalaya issues
(no message)


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