re: Jambalaya issues

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

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*disclaimer* I have never made over a small batch of jambalaya, but I have cooked a lot of rice

I think you're getting drive-by downvoted by people who consider it a sin to stir rice after it's come to a boil. This is what makes it gummy. The "book" says stir it one good time after adding it and then do not frick with it til it's done, and if it burns you're putting too much heat to it. This will make rice that's intact and slightly firm, perfect for redbeans, gumbo, etc. Maybe stirring the rice is part of what gives jambalaya its texture, not my wheelhouse.

An OB Jambalaya cookoff would settle this thread

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An OB Jambalaya cookoff

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Make this happen

Not sure what kind of burner/setup you're using, but you need to be able to turn the heat down to VERY low when it's time to cover it up. That's why a lot of setups made for jambalaya cooking have a big gap between the burner and the bottom of the pot. The distance compensates for not being able to turn the flame down really low. When I cook a small family size batch in my kitchen, on a gas range, I turn the flame down to barely visible when I put the cover on.