Cooking Louisiana - Jambalaya for 25

JAMBALAYA FOR 25 PEOPLE

3 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
¼  cup Heinz 57 or Lea & Perrin's Worcestershire
1/3 cup Heinz 57, made with Lea & Perrin, or Lea & Perrin Steak Sauce
2 - Tbs. Kitchen Bouquet
½  cup Kary’s Roux Mix
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
Bouillon Cubes

1 – Bunch Green Onions Chopped, add after water is absorbed
by rice
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 pepper &
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 & Tony’s
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 is absorbed.
Add 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 covered, 
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.

Equivalents...

1 cup = 8 oz.                   16 Tbs. to a cup                  16 cups = 1 gallon                   

2 cups = 1 lb.                   1.5 – cups water per cup of rice

1 Gallon of Water per 5 lbs. of rice.

K. Hulsey
Louisiana

 

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