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Jambalaya - Chicken, Pork & Sausage

posted Dec 6, 2011, 12:56 PM by Unknown user
Jimmy L. Babin
Creative Cajun Cooking
The most tender and moist flavorful
dish you ever tasted
Servings: 150
Yield: 150 servings
10 pounds Onions, chopped
1/4 cup Cooking Oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking
Seafood Boil

4 cups barbecue sauce
1 1/2 gallons Water , as needed for sides of pot
1 can (#10) Mushrooms, stems & pieces
10 pounds Pork (80-20), cubed into bite-size pieces
15 pounds Chicken Thighs (boneless, skinless)
10 pounds smoked sausage
16 quarts Water, to pour in after onions are dark brown
20 pounds Extra Long Grain Rice

Copyright: Cookbook #1
  • Install onions in pot with oil and MAGIC SWAMP DUST.
  • Sauté' at a high fire, adding 1 1/2 cups water at a time as needed to wash gratin' from sides of pot.
  • Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
  • When onions are ready, put in 1 #10 can of mushrooms stems & pieces
  • Barbecue sauce and seafood boil and stir.
  • Place pork in pot and add water, bring to a boil until pork gets tender
  • Add in chicken and cook until tender.
  • Add sausage and turn off fire and let stand for 1/2 hour. This will allow meats to cool and the juices and flavor to penetrate the meats.
  • After cooling period bring back to a rapid boil and stir in rice.
  • Using a medium fire, bring water back to a boil, scraping the sides and the bottom of the pot and turning rice - DO NOT STIR. (use caution - over stirring will make the rice gummy).
  • After rice has swollen and most of the water is gone, check by biting on one grain. If it has a quarter crunch in the middle, turn fire very low.
  • Cover and let stand 5 minutes.
  • Raise lid, turn once and check rice by biting one grain. If it has 1/16 crunch in the center, turn off fire.
  • Cover & let stand for 5 minutes.
  • Lift rice from bottom to the top of the pot with the paddle and let stand 15 minutes before serving.
Service for 150 to 170 people -
depending on portion size.
UTENSILS NEEDED: #20
(12 1/2 gal.) Black Iron Pot. & one large stainless paddle



Per Serving (excluding unknown
items): 515 Calories; 23g Fat (40.5% calories from fat); 22g Protein; 54g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 512mg Sodium.
Exchanges: 3 Grain(Starch); 2 1/2
Lean Meat; 1/2 Vegetable; 3 Fat; 0
Other Carbohydrates.
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