More Great Recipes: Main Dish

Jambalya (Cook Me Something Mister)


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

For 2 Gallon Recipe

1 cup vegetable oil
1.25 lbs browned Pork and Chicken (I like using left overs best).

1.25 lbs Hot Sausage (I prefer Bryans brand)

1.25 Cups of chopped Onions

3/4 cups chopped Celery

3/4 cups Bell Pepper

4 cloves minced Garlic

2 oz Kitchen Bouquet

1/2 gallon Chicken Broth or water

Salt and Pepper (cayenne) to taste.

4 cups of cooked rice


In large 12 quart stock pot, heat oil.


When oil is hot enough, add pork, chicken, stirring until browned, and bottom of pot is also a lil brown.


Add sausage and continue to cook until sausage is also a lil browned.


Add onions, celery, and bell pepper, continue stirring.


Once all of the ingrediants are all cooked thoroughly add garlic. Cook an additional 5-8 minutes.


Add Chicken Broth or water.


Add Salt and Pepper


Bring to rolling boil, add par boiled rice.


Turn down heat to medium. Stir constantly as to not let rice stick to bottom of pot.


Continue cooking until mixture reaches a slow boil.


Stir for 3-5 minutes, turn fire off.


Cover pot and do not remove lid for at least 30-60 minutes.


Remove lid and check to see if rice is fully cooked.


Proclaim Yum Yum Come and Get Some!!!


If you are wanting to increase the recipe: For 4 gallons double recipe.


For 10 gallon increase initial recipe meats by 4 lbs. add 1/2 extra of everything else.


For 20 gallons use 10 lbs of each meat, 5 cups of seasonings each, 8 cloves of garlic, 4 gallons water and 15 cups of par boiled rice, or more.


*Note You never want this recipe to be watery. It should have he consistancy sort of like a any boxed recipe.


Pairs Well With


Notes

This is the best recipe I have come across for Jambalya which is a traditional dish in New Orleans. I obtained this recipe from Paul Preau.

You can make 2 gallons to 20 gallons of this recipe depending on if you are having gathering or just a family dinner.

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