I need help with my jambalaya guys, and I'm afraid the cooking forum or GD would be a shit show if I asked there.
I like cooking jambalaya, but it seems like every time I cook it the rice burns on the bottom of the pot. Sometimes the burnt tastes is throughout the whole pot, sometimes its just a layer at the bottom that's black.
My basic procedure goes something like this: brown my meat, take it out, brown my sausage, add onions n bell peppers, put the meat back in and simmer til its fork tender. Then I add enough liquid for the amount of rice I'm cooking and crank the heat up. When its boiling good I dump in the rice, cook out most of the liquid, then put the lid on and turn the fire down low for 20 minutes. Just like if I was cooking rice on the stove top.
Saturday night I did it just like that with a whole chicken, and 5 minutes after I added the rice it was already sticking to the bottom of my dutch oven. The jambalaya actually turned out great, its just the whole layer of rice on the bottom was black.
All the couyons on youtube cook the rice separate and add it at the end. I want to do it the old fashioned way with 1 pot.
Any advice will be appreciated. Go ask your paran and get back with me.