Thread: Jambalaya for 25
April 6th, 2009, 05:47 PM #1
Jambalaya for 25
OK, I have no problem cooking a mean jambalaya on the stove. I received a 10 gallon pot for Christmas this year and I am about to try it out this weekend. I will be cooking for about 25 people that expect the same jambalaya that I produce in a regular dutch oven. Does anyone have any hints for large batch cooking that they would like to offer up? What do you all use as a ratio for meat to serving or rice to meat? Thanks in advance and wish me luck!!
April 6th, 2009, 05:48 PM #2
Last edited by Barney88PDC; April 6th, 2009 at 06:00 PM.
April 6th, 2009, 05:51 PM #3
April 6th, 2009, 06:26 PM #4
April 6th, 2009, 06:26 PM #5
for 25 you can use
3lbs chicken cut up
if they are hungry and you want left overs use 5lbs each
April 6th, 2009, 06:28 PM #6USPSA: TY-28619
Team Freedom GunWorks
You can't fix stupid and you can't teach common sense!
April 6th, 2009, 06:40 PM #7
April 6th, 2009, 07:17 PM #8
Here's the recipe I use:
Jambalaya - feeds about 50
10 lbs Mahatma long-grain rice
4 large onions (4-5 cups) chopped
4 bell peppers (4 cups) chopped
4 cups celery chopped
4 oz jar minced garlic (or equivalent fresh garlic, chopped fine)
4 cups chopped green onions, optional
10 lbs Boston Butt (pork), trimmed
3-5 lbs of either chicken sausage, pork sausage, or chicken & pork sausage
April 12th, 2009, 01:28 PM #9
Jambalaya turned out great! My first large batch consisted of the following:
15lbs. of sausage and chicken
5lbs. of rice
5lbs of veggies (80% onions)
Thanks to all who replied with helpful comments.
April 12th, 2009, 04:17 PM #10
June 24th, 2009, 05:51 AM #11
Try this recipe for a 10 gallon pot you can feed 100 people cut it down accordingly for your group size.
10 lbs beef tips
10 lbs pork
10 lbs smoked sausage
10 lbs of chicken
Add a little olive oil and brown your meats let them cook in there own juices put the lid on and roll regularly. Cook about 45 minutes Once the beef gets tender the chicken and pork should be falling apart. Add one gallon chicken broth 2 large bottles of A-1 Steak Sauce 2 bottles of Kitchen Bouquet and let simmer for about 15 to 20 minutes once this is done add 10 lbs of seasoning blend. Let seasoning cook about 20 minutes bring to a good rolling boil look at your liquid you want it covering the meat about 1" in the pot if you need too add water once it is rolling good add 110 cups of minute rice and turn the fire off put your lid back on the pot wait 5 minutes and roll the jambalaya put the lid back on and wait 3 minutes and it is ready to serve. I cut up all the meats the day before and I coat them with Tony's and Garlic Powder and put them in 2 gallon zip lock bags I have cooked this jambalaya all around the country at oil men conventions and have never had a complaint. The minute rice turns out perfect everytime never gummy or runny try it and you will see. For 25 people cut the recipe 75% and you will be where you need to be. This is a secret so keep it that way. LOL Enjoy and have fun cooking
Last edited by crazy white boy; June 24th, 2009 at 05:54 AM.
June 24th, 2009, 07:15 AM #12
June 24th, 2009, 07:16 AM #13
June 24th, 2009, 08:37 AM #14
June 24th, 2009, 04:55 PM #15
June 24th, 2009, 05:03 PM #16
June 24th, 2009, 05:35 PM #17