Need a 40 serving jambalaya recipe

8 lbs of mahatma extra long grain rice, 12 lbs of pork, 4 lbs of sausage. 5 lbs of onion and 12 ounce of Kim Leblanc's seasoning and you can't go wrong.

Go find pochejp step by step Jambalaya recipe on this board.

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Jambalaya
Approximately 50 Servings

Ingredients

12 #’s of boneless pork cut into 1 ½”- 2” pieces
(I get the boneless, skinless pork chops from Sams)
7 #’s of smoked sausage cut into bite size pieces
(I get either andouille and/or Manda’s pork sausage (not hot) from Sams)
7 #’s of boneless chicken (white & dark meat) cut into 1 ½”- 2” pieces
(I get 1 pack of each boneless, skinless breast meat and thigh meat)
10#’s of long grain rice or spaghetti (broken into thirds)
¦ If doing rice, get PARBOILED rice…it cooks way mo betta than regular rice
30 cups of water if using rice or 32 cups if using spaghetti (see comments at end)
10#’s onions, chopped
5 large bell peppers, chopped
1 ounce of granulated or minced garlic
2 bunches of green onions, chopped
(For all the vegetables, I’d get 6 big containers of the pre-cut vege’s from Sams)
1 can Rotel Tomatoes
(I use one can of mild Rotel and one can of diced tomatoes)
1 can of Cream of Mushroom Soup (Big can)
1 bottle of hot sauce (Big bottle of Crystals)
Tony’s Creole Seasoning
Ground black pepper
(I season the meat when browning with Tony’s, and put a little salt/pepper later)
Ground red pepper (I don’t use this)
Kitchen Bouquet (I use the entire bottle)

Procedure

Season pork and chicken with Tony’s Seasoning
Using a heavy pot with 1cup cooking oil, brown pork stirring to prevent sticking
Add chicken and cook until brown
Add sausage and cook until brown
Remove as much grease from pot as possible (I don’t drain grease)
Add onions, bell pepper, garlic, and Rotel Tomatoes
Cook down until onions are reduced (clear in color)
(After adding vege’s and tomato stuff, I usually cook it all down for about 15 minutes)
Add 30 cups of water for rice or 32 cups for spaghetti
(I use chicken broth instead of water…see end to see how much)
Add Cream of Mushroom Soup, bring to a boil and season to taste
(Add a little salt/pepper here)
Add Kitchen Bouquet, if necessary, for color (Pour all of bottle)
Lower heat and simmer for approximately 45 minutes
Bring to a low boil then add rice or spaghetti (Noodles broken in half)
Stir until liquid is absorbed and paddle stands up in pot
Reduce heat and cover
(Turn fire down LOW…keep covered for at least 5 minutes)
Uncover and turn over bottom - cover pot
Continue cooking over LOW heat until rice or spaghetti is tender (about 10 more minutes…DO NOT keep opening pot) then turn off fire, stir, and let stand (covered) for 5-10 minutes before serving


As far as the liquid goes…I don’t use water, I use Chicken Broth. Sams has huge cans (50 oz.) of chicken broth. For rice (5 cans) and spaghetti (6 cans).

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1 can Rotel Tomatoes

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what ever amount of rice you use use twice that amout of meat
always remember 2 cups of water to 1 cup of rice
this is a recepie I have got from the president of the jambalaya festival association

I have cooked in a few competions and this the recepie I used
TIA

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I've never used and will never use parboiled rice and kitchen bouquet

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Why no Kitchen Bouquet? I use it all the time and it never comes out right when I don't. Do you use something in place of it?

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Why no Kitchen Bouquet? I use it all the time and it never comes out right when I don't. Do you use something in place of it?

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Nothing wrong with kitchen bouquet, but some consider it cheating (I use it)but to get the jambalaya to come out right without it you rely on browning your meats and veggies to get the color

;-)

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Just nervous bout the rice:water:time factor.

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Haha, welcome to cooking large pots of jambalaya. My company sends me around the country to cook jambalaya usually for events, so I'm doing 50-100 people on the reg. That's the hardest part, but once you do it a few times you get good with the amount of water you add. I do it by sight now.
It can be very nerve racking though!

This may seem dumb but I follow a recipe from the food network from one of Bobby Flay's shows where he cooks against some local cook. The cook was from Gonzales and the recipe is scaled down. I just scale it back up to 5lbs of rice and I can feed about 40-60 people with that depending upon what else is served. I cooked three pots Wednesday for the local 3A coaches meeting. It goes over very well.

The only caveat is its expensive per portion and there is Tasso instead of pork chunks, so if you really like the pork version it is a little different. When I say it's expensive it's because there ends up being around 25 lbs of meat to 5 pounds of rice. Also you use stock instead of water.