Need some advice, please

[lillypaddle]

Sunday I will be cooking jambalaya for my kid's birthday. I have made it before, but I really don't have a good wide/deep pan or broad pot. The only one that is good size wise is cast iron, and I think it would be reactive to the tomatoes. Here is my question: Would it be okay to use my large wok? I'm cooking the rice separately this time, because I haven't liked the texture when everything is cooked together.

Basically, I'm going to be sauteing the chicken and sausage (adding the shrimp at the end), and the peppers, onions, and celery. I will also add chicken stock, 15 ounces of crushed tomatoes, and various spices. Seems like a wok would work.

What say you, DU chefs?

Thanks!

[irisblue]

1. Found this online

Can you cook jambalaya in a cast iron skillet?
It doesn't get better than a bowl full of jambalaya. Preheat oven to 350°. In a 12-inch cast-iron skillet, heat oil over medium-high heat.Mar 27, 2018
https://www.southerncastiron.com › ...
Shrimp and Sausage Jambalaya - Southern Cast Iron
more info there

[lillypaddle]

3. Thanks, irisblue

Personally I think ignorance is bliss, and I only recently discovered that cast iron is "reactive."

I appreciate the new information. I've noticed that you cook a lot, do you pay attention to whether or not pans are reactive?

[irisblue]

7. I have my mothers 1960s all clad stainless steel pans, so it's not an issue for me.

Mom didn't use cast iron, so I didn't use it until my mid 30s when a partner taught me. Now most cast iron is too heavy for me to use, as much as I lusted over the Lodge Dutch Oven, I passed it by.
I hope your jambalaya is a hit.

[lillypaddle]

8. Yeah, I hear you on how heavy it is

I got a cast aluminum Dutch oven, and it's just kind of meh. thanks, again.

[ggma]

9. Yes!

I had to give away my covered dutch oven (it went to a good home), and may have to give away my biggest skillet. I've had to stop making the Spanish tortillas because I can't hold the skillet with one hand. I adapted, though; I fry the potatoes and onions in a "regular" skillet, put them in a casserole dish and cover with beaten eggs. Bake about 30 minutes at 350. Top with cheese. Good substitute.

gg

[irisblue]

10. Welcome to DU & thx for the idea

I made potatoes & onions earlier this week, I was disappointed.

[MANative]

2. Watching Bobby flay cook jambalaya in cast iron right now!

Food network, Beat Bobby Flay season 10, episode 8

[lillypaddle]

5. Wow

Okay, between you and irisblue, I'm sold. I'll save the wok for stir fry! Thanks!

[Jirel]

4. No problem if your cast iron is well seasoned.

The seasoning will protect against all kinds of ingredients. No worries.

[lillypaddle]

6. Cool

definitely well seasoned.

[2naSalit]

13. Yes!

Welcome to DU!

[Mr.Bill]

11. I know large pots can be expensive

but if you find you need one more often, keep an eye out in thrift stores for one that's cheap. I've found lots of kitchen stuff in thrift stores for far less than they would be new.

[chowmama]

12. I'd go with well-seasoned cast iron, too.

The wok would cook it ok, but the best part of a jambalaya (like a paella) is the crusty part on the bottom. With a wok, there's just not enough 'bottom'. You need some serious flat surface area.

I might feel differently if you were talking about a stew or soup. But the tomatoes will be diluted out with the stock and largely soaked up by the rice. Give it a quick touch-up season the night before; you'll be fine.

[irisblue]

14. Welcome to DU chowmama. I expect you will fit in this forum.

[lillypaddle]

15. Thanks, chowmama

and welcome to DU, AND the cooking group.

[Paper Roses]

16. I use Cast Iron for everything, or just about.

If I need a pot, I use Stainless. Cast Iron has been the most commonly used in 3 generations of my family. Cook your recipe in CI. If you have left overs, I suggest you transfer them to a non-iron container. Tomatoes are acidic. Can't recommend CI enough. I have all vintage pans, don't like the new ones with the rough finish.

[lillypaddle]

17. I like cast iron, too

I only have 2 CI pans, though. Unfortunately, it's gotten way too heavy for me as I've aged. Thanks for the feedback.

[FloridaBlues]

18. I have used cast iron pan and larger pans for a crowd either works . Takes time to

Build flavors. Your recipe sound like it will work just fine add spices to each pan before blending it together left simmer. Come out great.

[lillypaddle]

19. I cooked it in my large cast iron skillet

but cooked the rice separately, and man-oh-man, did it turn out great! It was excellent, if I do say so myself. And I made a marble cheesecake for dessert.

Everyone was full and happy!

Thanks for the feedback.