JAMBALAYA FOR 25
lb. Rice, Zatarain’s
Par Boiled Rice
1 lb. Smoked Sausage, cut in sliced and then in half
1 ½ - 2 lb. Chicken, cubed
1 – 2 lb. Cubed Pork
3 - Medium Yellow Onions, chopped
1 - Large Green Pepper, chopped
6 - Stalks of Celery, chopped
cup Heinz 57 or Lea & Perrin's
1/3 cup Heinz 57, made with Lea & Perrin, or Lea & Perrin
2 - Tbs. Kitchen Bouquet
½ cup Kary’s Roux
2 - 10 oz. Cans of Rotel Tomatoes
2 - 4 oz. Cans of Mushroom Pieces
2 Quarts Plus 2 Cups of Chicken Stock or Water, add 10 – 12
1 – Bunch Green Onions Chopped, add after water is absorbed
½ cup Dried Parsley Flakes, add
after water is absorbed by rice
2 – 3 Tbs. Tony Chachere’s Creole Seasoning
or to taste
1 – Tbs. Cayenne Pepper, to taste
1 – 4 oz. Jar of Minced Garlic
Cook pork & sausage until done, add chopped yellow onions, green
celery. Cook until tender. Add stock or water & bouillon cubes, Worcestershire
sauce, steak sauce, roux mix, kitchen bouquet, Rotel tomatoes, garlic & mushrooms.
Bring mixture to a good boil. Add cubed chicken, cayenne pepper
seasoning and allow this
mixture to boil for 10 – 15 minutes. Add rice while mixture
is boiling and boil for 5 – 6 minutes or until rice turns white, water
green onion tops & parsley flakes & lightly fold to make
sure all ingredients
are well mixed. Turn fire down to very low, cover pot and let cook
undisturbed, for 20 minutes.
After 20 minutes remove
cover & lightly fold mixture
and check rice for doneness. If rice is not completely cooked,
replace cover and
cook on a low fire for 5 minutes and check for doneness again.
Repeat this step
until rice is done.
= 8 oz.
16 Tbs. to a cup
16 cups = 1 gallon
cups = 1 lb.
1.5 – cups water per cup of rice
1 Gallon of Water per 5 lbs. of