This jambalaya serves about 50 portions. We make it in a 5 gallon cast iron pot. Go big or go home, right?
How to make 5 gallons of jambalaya?
How many pounds of jambalaya per person?
One pound of each, and so on. And as a rule, each pound/cup of rice will translate to roughly 5-6 servings for your crowd. Chicken is the typical choice to pair with the sausage.
What is the ratio of water to rice for jambalaya?
Add water (measured out for a 1:1 ratio of how much rice you have) and cook everything together for a few minutes and let the seasoning absorb. Add the rice, and stir consistently so it doesnâ€™t stick. This should take about 8-10 minutes, or a little longer depending on the rice you bought.
How many people will 5 gallons of jambalaya feed? – Related Questions
Should jambalaya be thick or soupy?
As a local New Orleanian, correctly cooked creole jambalaya is slightly pasty. It’s a little wet and thick but can easily turn dry after it’s done fully cooking. Jambalaya is not soupy or gooey.
Do you put uncooked rice in jambalaya?
Add in the uncooked rice, chicken stock, crushed tomatoes, Cajun/Creole seasoning, thyme, cayenne and bay leaf. Give everything a good stir. Cover and cook. Then cook for 25-30 minutes, being sure to stir the mixture every 5 minutes or so (to prevent burning) until the rice is nearly tender.
How much liquid should jambalaya have?
All you need to do is add enough chicken stock to the tomato juices to give you twice the volume of the rice. In my recipe, I call for two cups of long-grain rice. That means you need a total of four cups of liquid—whatever you get from the tomatoes, plus however much chicken stock you need to make up the difference.
How much water do you add to rice?
Add 2 parts water and 1 part rice to a large pot. For slightly firmer rice, use 1 part liquid to 2/3 parts rice. Bring the water to a boil. Once it’s boiling, add a big pinch of salt.
How many cups of rice per pound of meat for jambalaya?
“The answers were ‘3 cups rice to a pound of meat,’ or ‘in this size pot you can feed 25 people. ‘ It was always a ratio. I wanted to learn how to cook (jambalaya), so I started to keep track of those.”
Why is my rice crunchy in my jambalaya?
Why is my Jambalaya rice crunchy? Not using enough liquid causes crunchy rice – or cooking it over too high of heat. Remember to use the correct ratio of rice to liquid as stated in the recipe. Also, be sure to bring the liquid just to a boil, cover the pan, then reduce the heat to low.
Do you stir jambalaya when boiling?
How do I make jambalaya? In a nutshell, you brown your meat, sauté your vegetables, add your rice, add your liquid, bring to a boil, give it a stir, cover, reduce heat to low and simmer for 20-25 minutes.
How do you add moisture to jambalaya?
Add 2-3 tablespoons of stock (or water) to the dish. Cover the dish with foil (or a lid) and seal tight to retain moisture while heating. Place in the oven to heat up for 15-25 minutes, depending on portion size. Stir and serve.
How do you get water out of jambalaya?
Give the mixture a gentle stir on top. Cover again, remove from the heat, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.
What can I use to thicken jambalaya?
An authentic jambalaya recipe requires using a dark roux to thicken the liquid. First, brown the sausage on both sides, then remove and set aside. Next, make a roux by heating some oil in the pan and stirring in flour until bubbly and browned. Add remaining ingredients except for shrimp.
Can jambalaya be made ahead of time?
This Easy Chicken and Andouille Jambalaya is a great make-ahead dish. Assemble the night before, and refrigerate overnight. Bake and serve the next day.
Do Cajuns put tomatoes in gumbo?
Creole gumbos most often include tomatoes, shellfish and dark roux and often okra and filé powder, an herb made from ground leaves of sassafras trees. Cajun gumbo doesn’t have tomatoes and usually also contains chicken. It’s not uncommon for both Creole and Cajun gumbo to include meats such as ham or sausage as well.
What are the 2 Rules of gumbo?
- I – Thou Shalt Never Use Tomatoes.
- II – Thou Shalt Not Use Un-Cajun Sausage.
- III – Thou Shalt Not Use Store-Bought Roux.
- IV – Thou Shalt Always Use a Bowl.
- V – Thou Shalt Only Use a Wooden Spoon.
- VI – Thou Shalt Adhere to the ‘Gumbo-to-Rice’ Ratio.
- VII – Thou Shalt Always Keep Filé In Ya Cabinet.
What is a secret spice of gumbo?
Garlic Is the Ingredient That Makes a Superb Gumbo
Ted Daigle says the secret to really tasty gumbo is granulated garlic. As a fan of garlic, I couldn’t agree more. I love garlic, and I find it’s flavor gives a punch to any dish.
Do boiled eggs go in gumbo?
If you want a thicker Gumbo use more flour and oil to make more roux. I add in a few boiled eggs about half an hour before it’s done.
Why don’t you put tomatoes in gumbo?
Both start with a roux and might incorporate okra or filé powder, but Cajun gumbo usually includes chicken or sausage, while Creole gumbo often uses shellfish. The acidity of tomatoes complements seafood, which might be why tomatoes were initially used in shellfish gumbo but skipped in chicken-and-sausage gumbo.