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1 hr 30 mins
My Papa in law is famous for his jambalaya - he makes massive pots of it for different charities and for family gatherings. He told me the proportions of ingredients based on 10 lbs of rice, which is the smallest sized batch he makes. You can reduce the amount of meat, but it will take away from the heartiness and overall flavor of the dish. It is important to use a cast iron pot. The cooking time is long, but you don't have to stand over the pot until the end when you add the rice. One pound of rice is supposed to be about 2 1/2 cups, which is why I put 5 cups of liquid- the proper ratio is one part rice to two parts water, so measure the rice to be sure :-) I don't have a large cast iron pot, and was able to make it in a stainless steel pot with few adjustments. While the meat and vegetables are browning, add small amounts of water (just enough to cover the bottom of the pot) to prevent everything from sticking. Add more water as needed to keep the veggies and meat loose. At the end of the recipe, cook until all of the water is absorbed - although it will still need to rest a few minutes before serving.
Units: US | Metric
Serving Size: 1 (162 g)
Servings Per Recipe: 15