Wish I could try Louisiana jambalaya for the first time in my life! That looks amazing, all kind of flavors mixing together I can even imagine the taste and the smell of a good Louisiana style jambalaya!
I'm getting in to meal prepping, and I have a 5 gallon keggle that I usually use for brewing beer. I plan to make jambalaya in it. 5 gallons should cover most my meals for a while
Bayou classic now has a stainless version of their jambalaya pot. Do you think it will be any good or will everything stick and burn? I'd only like to go with the stainless version because it'll be used at our camp and do not have storage for it so would like to be able to leave it exposed to the elements, and with it being stainless, obviously it won't rust
question if I wanted to do a 3 pound recipe would I still use 2 full gallons of water/broth if Im cooking with the king kooker 5 gallon? thanks for the feed back
@@ctgraning5 lbs rice is the tipping point for different technique. Below 5 lbs you cook it same as steaming 2c rice on the stove. Over 5 lb you use long grain and you gently flip constantly with plenty heat until the liquid is about gone and the rice has swelled enough so the liquid is just bubbling through the rice. Low low the heat and lid on for 10 minutes. Then flip, not stir. Re-lid it and 10 more minutes. Flip again. 10 more minutes then kill fire and lest rest 10 minutes. That’ll take 1 hour to cook rice, from the time you add it. I’ve heard other methods but I’ve done this up to 30 gallons for hundreds of people and it serves perfect every time. Mind you though that 5 lbs rice is the threshold. You need to test that in your pot. 5 lbs in a 40qt will cook different than 5 lbs in a 120qt because of the steam head. It’ll affect how much water you need. Somewhere between 2:1 and 2.25:1. It’s cheap to test. Try it with just plain rice. Good luck.
1 lb rice, measured dry, will feed 6-7 people with sides. Or 8-9 people without sides. If you cook it for lunch and hang out ‘til late, it’ll feed 5 people per lb. Or if you serve one round and wanna send leftovers, still 5 people per lb. So yeah, 35-50 is on the money.
I hate it when people say stuff like this, I’ve been cooking and eating jambalaya all my life just like you. What makes my way of cooking it right and your way wrong, and vice versa? Can’t we all just shut up and enjoy the good food?
