Jambalaya Recipe for 100

probably a 20lb rice batch. hope you have at least a 15gal pot.

I have fed 100+ people doing a batch in a 10 gallon pot, but the serving size per person was limited. I agree that if you want big portions to serve then the 15 gallon batch is a must. 20lbs of rice at least. I prefer using stock vs water.

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I'm in a good mood
tonight

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You must be....I'm putting that in my recipe book fast.....Don't worry...when you see who won the Nobel Peace Prize...and Dr Lou in LSU outfit giving us his pep talk....Your mood will change....I may go back to bed

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Same here, but I usually do not have 5 gallons of stock just hanging around..

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you can buy the big cans of chicken stock at sam's and maybe do Half water, Half stock. i think you will see a difference.

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probably a 20lb rice batch. hope you have at least a 15gal pot.

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So is the general rule a pound of rice for every 5 people?

And when trying to decide on the correct size pot...about 1.3 lbs of rice for every 1 gallon increase in pot volume?

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So is the general rule a pound of rice for every 5 people?

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That depends on how much meat you have. I usually go equal amounts on my rice/sausage/pork... so for example if I’m cooking 15lbs of rice, then I’ve got 15 lbs of sausage and 15 lbs of pork.

If I’m cooking a 15# batch with a bunch of other food or even just some white beans on the side, it will easily feed 150. If it’s the only dish at a tailgate where people are possibly going to eat more than once, it should easily cover 75 people.

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And when trying to decide on the correct size pot...about 1.3 lbs of rice for every 1 gallon increase in pot volume?

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In my 15 gallon pot I can cook 20# of rice using the ratio above. And that is the MAX. 1 or 2 more pounds of rice and the cover is going to pop off.

FYI – I NEVER use par-boiled rice.

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FYI – I NEVER use par-boiled rice.

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Really? I thought that’s what you were supposed to use.
I'm new at this so please bear with the dumb questions. I bought a 5 gallon pot two weeks ago and I want to try my first large batch this weekend. I've never done it before, nor have I ever been around someone else while they're cooking it, so this is all new to me.
I guess I should go with about 6lbs each of rice/pork/sausage? I can figure out the other ingredients based off that.

I sure there are 1000's of recipes out there but here is my simplest one.....

JAMBALYA
30-35 people

5 LBS. SMOKE SAUSAGE cut ½ inch thick
5 LBS. PORK BOSTON BUTT (Bones removed & fat trimmed away)
5 LBS. MAHATNA LONG GRAIN RICE
5 LBS. ONIONS (CUT UP)
2 LBS BACON
3/4 GAL OF WATER
1 BUNCH CELERY (CUT UP)
5 LG. BELL PEPPERS (CUT UP)
4 BUNCH SHALLOTS (CUT UP)
1/2 CUPS KITCHEN BOUQUET
1 CUPS OF CHOPPED GARLIC
1/4 LG. BOTTLE OF LEA & PERRIN


In a large pot cook bacon until crisp. Feed bacon to the cooks. Sauté’ the pork until brown. Add sausage to the pot and sauté with the pork until brown. Add onions to the pork & sausage and sauté onions until clear. Add garlic & sauté for 5 min.
Add water and bring to a boil.
Add kitchen bouquet. Slow Boil for 10 to 15 min.
Add salt & pepper to taste
Add celery to boiling liquid for 3-4 min.
Add bell pepper to boiling liquid for 2 min.
Add shallots tops
Add rice to the pot (Stir the rice continuously)
This is the tricky part. The rice will start to crack (absorb the liquid) when the liquid has been absorbed by the rice reduce the heat and cover the pot. THE FIRE MUST BE VERY LOW AT THIS POINT.
Leave pot covered for 25-min. remove the cover turns off fire and stir the rice
Taste rice for doneness. Cover pot and let sit for 15 min.
PS. WHILE SAUTÉING THE MEAT ONIONS AND GARLIC DON’T LET IT BURN. CONTINUOUSLY STIR THE POT SCRAPING THE BOTTOM OF THE POT

If you want to use par-boiled, that’s fine for your first one. You can't frick up par-boiled...

But if you can pull off long grain.. it tastes so much better.

It's all good... I've cooked a LOT of big pots of jambalaya and i still screw one up every now and then... Good luck.