JAMBALAYA
Joshua “Bubba” Hebert
The most important part about a jambalaya is having time to do it. It is not the type of dish that can be done without a little TLC and it is best to use a cured black iron pot if you have one. It is also very important to use the right proportions so that your rice, vegetables and meat will come together just right.
Knowing how much jambalaya your pot can handle is a little tricky the first time, but for every pound of rice you need 1 quart of water/chicken stock, ½ pound of vegetables, and 2 pounds of meat. I usually don’t count the bacon itself as part of the 2 pounds of meat, but you need it for the flavor and the grease.
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