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Unread 03-02-2008, 08:24 AM   #8
nmayeux
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Step 5, making magic!

Although jambalaya is basically a rice dish, a couple of tips really help bring it together. Cast iron, a high btu stove, and leaving the dish alone for an hour really make the difference between OK, and really good. I use a cast iron duch oven with the dimples on the lid to continuously baste while cooking, my out door range (although most kitchen ranges work if you leave at the lowest setting for the last hour), and a timer and sign to make sure that nobody, inclucing myself, lifts the lid for an hour! These tips really make a difference!

Because cast iron hold heat well, after I reach a rolling boil, I stir one last time, cover, and cut the heat off alltogether. If you are cooking on a kitchen range, just reduce to the lowest setting.

DON'T TOUCH FOR ONE HOUR!!!
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Last edited by nmayeux; 03-02-2008 at 04:14 PM..
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