OK, I have no problem cooking a mean jambalaya on the stove. I received a 10 gallon pot for Christmas this year and I am about to try it out this weekend. I will be cooking for about 25 people that expect the same jambalaya that I produce in a regular dutch oven. Does anyone have any hints for large batch cooking that they would like to offer up? What do you all use as a ratio for meat to serving or rice to meat? Thanks in advance and wish me luck!!