Cooking Louisiana  -  Tully's Jambalaya for 20
Jambalaya for 20


3 lbs of pork (Boston butt) cubed marinated and seasoned
2 lbs of Richards smoked sausage or sausage of your choice
2.5 lbs of Louisiana medium grain rice
2 bags of Picksweet -seasoning blend - frozen cut up onions, bell, parsley blend or 2 containers of Guidry’s blend
½ small jar of minced garlic
2 cups of diced celery
2 bundles of green onion tops chopped
Tony Chachere’s or favorite seasoning
2 tablespoons beef base (you can find it in the soup section at grocery store)
Kitchen Bouquet – to your desired color
Lea & Perrin's – to taste
¼ cup Louisiana hot sauce
 ½ cup of veg oil

Pour rice into a container/bowl. Measure that line at the top of rice with your finger or a marker and pour rice into a separate container to dump later. Take the initial container and pour 1 ½ amount of water to your original rice measurement. (The ratio should be 1 ½ cups of water to 1 cup of rice)


1. Brown pork in ½ cup of veg oil

2. Throw in seasoning blend, garlic, and celery. Sauté down with meat

3. Throw in sausage and cook on medium heat for 10 min

4. Add water in pot and bring to boil

5. While you’re waiting on water to come to a boil, add Kitchen Bouquet for desired color and hot sauce, beef base and seasonings to achieve taste. You want it to be too salty to serve as a soup, but not overly salty. Add a little at a time and keep tasting. When its boiling you can really get the best indication of taste. When it reaches your desired taste you're good.

6. Once water is at rolling boil, drop in your rice. Turn your fire down to med high and stir until rice begins to float. When some of the rice is floating to the top, drop your fire to low and cover. Wait 7 minutes uncover and stir. Make sure nothing is sticking at the bottom. Cover back and let cook for additional 10 min. uncover and stir, then cover back for another 10 min. uncover and drop green onions tops, stir it up again and cover for additional 5 min. uncover and thank Tully every time for giving you this awesome recipe!

P.S. just remember for every 5 lbs of meat you feed 20 people jambalaya. So for 100 people you should use 20 lbs of meat and half that (10lbs) of rice. You can use the proportion of pork to sausage as 75/25. So for 100 people you would use 15 lbs of pork and 5 lbs of sausage, 10 lbs of rice. Modify the rest of the recipe accordingly. If there is more people than that just multiply that same recipe proportionately.