Jambalaya for 25

The Best online firearms community in Louisiana.

Member Benefits:

  • Fewer Ads!
  • Discuss all aspects of firearm ownership
  • Discuss anti-gun legislation
  • Buy, sell, and trade in the classified section
  • Chat with Local gun shops, ranges, trainers & other businesses
  • Discover free outdoor shooting areas
  • View up to date on firearm-related events
  • Share photos & video with other members
  • ...and so much more!
  • webb

    Well-Known Member
    Rating - 100%
    1   0   0
    Mar 30, 2008
    90
    6
    Baton Rouge, LA. / Mobile, AL.
    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!!
     

    lsufan1971

    Well-Known Member
    Rating - 100%
    121   0   0
    Jan 31, 2008
    1,535
    48
    Zachary,La
    for 25 you can use
    3lbs sausage
    3lbs chicken cut up
    3lbs pork
    3lbs rice

    if they are hungry and you want left overs use 5lbs each
     
    Rating - 100%
    1   0   0
    Nov 7, 2008
    9
    1
    Baton Rouge, La
    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
     

    webb

    Well-Known Member
    Rating - 100%
    1   0   0
    Mar 30, 2008
    90
    6
    Baton Rouge, LA. / Mobile, AL.
    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.
     

    crazy white boy

    Well-Known Member
    Rating - 100%
    6   0   0
    Apr 9, 2009
    366
    16
    St. Charles Parish Hahnville
    Jambalaya

    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:

    tunatuk

    Well-Known Member
    Gold Member
    Rating - 100%
    13   0   0
    Jun 30, 2007
    1,010
    36
    Ascension Parish
    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!!

    My best friend's dad is the World Champion for Jambalaya cooking. I don't know how he does it though. Sorry.

    ETA: Didn't realize this had been necro-posted. Holy thread revival batman!!!
     
    Last edited:

    toddrod

    Well-Known Member
    Rating - 100%
    9   0   0
    Feb 14, 2007
    1,754
    36
    Vacherie, LA
    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
    How much fluid to pound of rice?
     
    Top Bottom