Instead of a hardback book or an e-cookbook, the calculator is in the form of an Excel spreadsheet, one that could only have come from Louisiana -- the land of big-batch outdoor cooking of all kinds. Want to make jambalaya for 150 of your nearest and dearest? Change the numbers in the pink cells. You will need 60 pounds of meat and 24 pounds of long-grain rice.
In this latest version, Grush added some new tabs to the spreadsheet and dumped a couple. He has added a "How To" tab, with tips on using the spreadsheet, as well as tabs for jambalaya resources all over the state, including equipment and ingredients, and a Lagniappe tab with links, other recipes and more.
Jambalaya Calculator Download
Download 🔥 https://tlniurl.com/2y3BH0 🔥
For resources, Grush asked the many correspondents on the food-and-drink board of www.tigerdroppings.com, the LSU fan website where Grush -- or Stadium Rat, as he's known there -- got the idea for the calculator in the first place.
"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."
"There was this post by PocheJP, where he outlined how he did his classic Gonzales jambalaya. He's somebody who really knows what he's talking about. I did a preliminary spreadsheet and sent it to him.
Volume was one of the trickiest things, and important, Grush noted. He wanted to be able to predict it for different size cooking vessels, but the ingredients of jambalaya work at cross purposes: The rice expands, while the meat and vegetables shrink.
The recipe references "popped" rice, Grush said, a term from jabalaya cookoff traditions. Correctly cooked jambalaya rice splits down the length of the grain, which professionals look for as a sign of a dish's superiority. To get the split or pop, stock must be at a rolling boil when the rice is added; the goal is to get the liquid back to a rolling boil quickly. (If you look closely at the lower right portion of the photo of Grush's dish, above, you may see some of the faint lines that indicate the rice has popped.)
Way back in 2011, I wrote about the Jambalaya Calculator, a handy dandy Excel spreadsheet designed to help large-batch jambalaya cooks determine ingredient amounts and cooking times. The Calculator was the brainchild of a Stadium Rat, a regular poster at the TigerDroppings Food & Drink message board, a culinary offshoot of the LSU sports fan site. Fast forward to 2015, and the Jambalaya Calculator is now an app, available for Android devices at the Google Play store.
Hi Everybody,
Looking to sign this deal tonight or tomorrow am. Having trouble getting the calc to line up. Dealer is in Louisiana and I am in NY. They said that I would have to pay the taxes separately so they will not be rolled in to payment. $1000 build deposit is being used as cap cost reduction. Would greatly appreciate feedback on what I am missing in the calculator.
Here is the lease agreement:
Lease agreement10521200 239 KB
And Calc Link:
However, for jambalaya, that is a different thing. There is more liquid than I would use with just rice. I have always used long grain white rice like my gumbo goddess taught me. For her and for me, Mahatma brand was what was in the pantry and that is what we used. In jambalaya the rice is typically "overcooked" in that the rice splits. There is also typically more liquid than what is in a perfect pot of rice. Jambalaya is a different thing. I am not sure that boutique rice makes a big difference here. The other flavors should be strong enough to overpower the flavor of the rice. The rice adds the bulk and the texture. Jambalaya is all about using what you have to make a delicious dinner when what you have isn't a lot. Using "fancy" rice seems to fly in the face of that tradition.
Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used chicken, shrimp and Andouille sausage), and full of bold, zesty, Cajun flavors that everyone will love.
Excellent. I chose your recipe because of the picture which looked like what I considered really good jambalaya and I liked the ingredients, I was not disappointed. I usually take 3 or 4 recipies and glom together my own version. I stuck pretty close to yours except used chicken thighs ( original recipes used rabbit, gator whatever; so thighs are closer to taste and texture) and I make my own cajun spice Store bought spice mix contain a lot, lot of salt, (why pay that price for salt) and I like to control the use of salt. I also added smoked paprika and some chipotle as I wanted the additional smokiness and heat. Only major issue was every one went back for 2nd and 3rds leaving almost no leftovers!
great photos too
I just wanted to let you know that this Jambalaya recipe is amazing! This is by far my favorite recipe for jambalaya and my family loves it too. Needless to say ever since then we make this routinely. Thank you so much for posting!
Come celebrate the good times and taste delicious jambalaya at the C'est si bon Acadiana jambalaya cook-off on Saturday, May 27, at Team Honda of Acadiana! Listen to Geno Delafose & French Rockin' Boogie while enjoying delicious jambalaya and hanging out with friends!
This recipe for Cajun chicken and sausage jambalaya is simple to make and full of Cajun flavors. You'll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.
I also love that this Louisiana jambalaya recipe is completely packed with flavor and has all of the elements of a complete dish in a single, scoopable meal. I can make a batch at the beginning of the week and be set with microwavable lunches or dinners for several days!
Made in just one pot, this Cajun recipe requires just a few simple ingredients, a little bit of prep and almost no clean up. This jambalaya is an easy weeknight dinner, potluck, office party, tailgate, or holiday meal.
While recipes for this popular rice and meat dish are as various as leaves on trees, this jambalaya recipe is based on my Dad's version. However, I tweaked the recipe a little, to make it my own version and to suit my family's taste preferences. We receive so many requests for this one!
Diced trinity (onion, bell pepper, and celery) - I personally don't like chunky vegetables in my jambalaya, so I prefer smaller "diced" vegetables over the larger "chopped" vegetables. But if you prefer chunky, then chop on!
Looking for a little something different? Try my black-eyed pea jambalaya! Made with ham, sausage, and canned black-eyed peas for a super easy one-pot, one-pan "Hoppin John." A must-have food for New Year's Day (or any day of the year)!
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Hey Alicia. The recipe makes 6-8 servings. You can easily double the recipe and bake it in a large covered roasting pan in the oven (see the recipe card for the alternate baking instructions). I suggest doubling the recipe and making two batches (make two double batches); you should be able to bake both batches in the oven at the same time. Be sure to serve rolls or some sort of bread with the Jambalaya to stretch it out. I really hope you and your volleyball enjoy the jambalaya and good luck with the game!
Hey Steph! What an interesting question ? Although I've never used spaghetti sauce as a substitute for diced tomatoes, I love the idea! If you do, I would add a little more liquid to the jambalaya since the tomatoes and their juice help to cook the rice. Try adding 1/2 cup extra chicken broth; be sure to let me know how it turned out!
Combining orzo pasta, dehydrated veggies, summer sausage, rich tomato powder, and spicy cajun seasoning, this jambalaya is ready to eat in minutes but tastes like it has been simmering on the stovetop all day.
However, all the other things in jambalaya, i.e., rice, peppers, spices, hot sauce and the like...those are all things that I LOVE. Which basically means I need some vegan jambalaya in my life.
You can make this jambalaya on the stove, which is pretty quick and easy, or in the slow cooker, which is quite possibly easier, but not so quick. Be sure to read my notes below if you go for the slow cooker version.
Made this on the stovetop to bring to a party tonight and everyone agreed that it didn't taste anything like jambalaya but was still really good! We ate it up! I thought it had a vaguely Tex-Mex flavor and one of my friends said it tasted like something she had growing up in Trinidad. Definitely a keeper! I used black beans instead of kidney and omitted the sausage.
We try to eat plant based in our house and this jambalaya is a weekly staple. I tried a different jambalaya recipe and it didn't even come close to being as tasty as yours. This recipe is amazing, thank you!
I recently got a crockpot and have been experimenting with recipes and this is by far my least favorite so far. I make stovetop jambalaya with a different recipe that I will be sticking to. It was oddly bland despite all the spices and needed a lot of salt afterwards. Everything cooked well and was a good consistency, but I would recommend looking for a different recipe besides this one.
It sounds as when loading up your new iPhone, you are missing the calculator and unable to re-download it from the App Store, correct? We all use the Calculator app all the time, understand your concern. We're here to help you take a look in to that!
I was born and raised in New Orleans and I grew up eating some of the best cajun and creole meals, including jambalaya on a fairly regular basis. I was so fortunate to have been surrounded by many amazing chefs in my family who believed that food was the key ingredient to every gathering, large and small. 2351a5e196
planet fitness membership download