Jambalaya Wash Pot

1 Case 65-75 lb Chicken
20 lb Smoked Sausage
20 lb Chopped Onions
5 lb Chopped Bell Pepper
2 cups (Burned In Skillet) Sugar
10 ozs Salt
1 Gallon (Save Liquid) Mushrooms
2 Heads Chopped Garlic
1 Gallon Chopped Onion Tops
1/2 Gallon Chopped Parsley
To Taste Cayenne
To Taste Black Pepper
(From Boiled Bones) Chicken Broth
20 lb Long Grain Rice

*** Debone chicken and season with Tony Chachere's seasoning. Slice sausage on diagonal. Burn 2 cups of sugar in skillet and reserve. Boil chicken bones and reserve broth. Brown chicken and sausage in peanut oil and remove from pot. Remove excess oil and saute onions, bell peppers and garlic. Add meat, burned sugar and mushrooms to sauted vegetables and cook for 10 to 15 minutes. Add washed raw rice. Add chicken broth, mushroom liquid and add water equal to the volume of rice, and add salt. Add onion tops and parsley when you are still able to stir easily.

*** NOTE:
1 cup Rice= 6-1/2 ozs
5 tsp Salt = 1 oz

*** Shopping List:
14 oz Tony Chachere's Seasoning
1 Can Red Pepper
1 Can Black Pepper
1 lb Sugar
1 pt Peanut Oil
1 Case Hens (65-75#)
1 Gallon Mushrooms
1 Bottle Lea & Perrins Worcestershire Sauce
5 lb Bell Pepper
20 lb Long Grain Rice
20 lb Onions
20 lb Smoked Sausage
2 Heads Garlic
1 Gallon Onion Tops
1/2 Gallon Parsley
1 small Bottle Kitchen Bouquet or Brown Kwik®
1 large Heavy Tin Foil
3 Tin Foil Pans
1 Box large Freezer Ziploc

Yield: @ 250 Servings

Return To:
Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana