Jambalaya 7

Three 12-pound boxes beef, sausage
35 pounds chunk pork
5 gallons water
20 pounds onion, chopped
One 15-ounce bottle Lea & Perrin's sauce
Three 6-ounce bottles Louisiana hot sauce
Two 3-ounce bottles Kitchen Bouquet
1 box salt
Two 3 ounce bottles minced garlic
10 pounds bell pepper chopped
20 pounds long grain rice

In 30 gallon black iron pot, brown sausage. Remove from pot and set aside. Brown chunk pork and remove from pot and set aside. Remove excess grease, add 1 gallon of water, onions, lea & Perrin's, hot sauce, kitchen bouquet, and salt. Bring to boil, and boil for 15 to 20 minutes. Add sausage and chunk pork that was set aside. Add remaining water to pot and bring to a heavy boil. Add minced garlic, bell pepper, and rice, stirring frequently. Let come to a complete boil. Seal top of pot with heavy foil and cover. Let simmer for 20 minutes. Remove cover and stir once more.

Serves 300.

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Jambalaya, Rice Dressing, Rice Dishes


Cajun Country -- New Iberia, Louisiana