5 whole fryers
10 lb. pork
5 sticks andouille
6 lb. shrimp (headless)
5 c. oil
5 c. flour
15 lb. onion
10 bell peppers
1 bunch celery
8 bunches scallions
1 (8-oz.) jar garlic
1 bunch parsley
6 (10-oz.) cans Rotel tomatoes
6 (15-oz.) cans diced tomatoes
1 c. salt
6 tsp. black pepper
3 tsp. white pepper
3 tsp. cayenne
6 tsp. chile powder
4 tsp. basil
2 tsp. cloves
2 tsp. mace
30 bay leaves
8 ham bouillon
2 Tbsp. sugar
10 lb. rice - 20 cups
8 qt. liquid – 2 qts chicken stock, 6 qts. water and stock
Cut chicken into small frying pieces and cube pork and Andouille. Brown meat and remove. Debone meat and put chicken bones and pork bones in pot with 2 gallons water. Simmer for 1 1/2 hours to make stock.
In large pot make a medium roux with oil and flour. Add onions, bell pepper, celery, garlic and white part of scallions. Cook until clear, then add tomatoes, 1/2 scallion tops and 1/2 parsley. Bring to a boil then add rice and shrimp covered for 20 minutes. Bring to a boil then add rice and shrimp. Reduce to simmer and cook covered for 20 – 30 minutes, stirring frequently. REMOVE LID WHEN RICE IS DONE and let rest 10 minutes before serving.
This recipe is for 100. I bumped these quantities just a little because I was guessing on feeding about 120. I then had my wife make a walmart run for some zataran's jambalaya boxes and extra sausage to make up the difference of the extra 30.
10 lb. pork
5 sticks andouille
6 lb. shrimp (headless)
5 c. oil
5 c. flour
15 lb. onion
10 bell peppers
1 bunch celery
8 bunches scallions
1 (8-oz.) jar garlic
1 bunch parsley
6 (10-oz.) cans Rotel tomatoes
6 (15-oz.) cans diced tomatoes
1 c. salt
6 tsp. black pepper
3 tsp. white pepper
3 tsp. cayenne
6 tsp. chile powder
4 tsp. basil
2 tsp. cloves
2 tsp. mace
30 bay leaves
8 ham bouillon
2 Tbsp. sugar
10 lb. rice - 20 cups
8 qt. liquid – 2 qts chicken stock, 6 qts. water and stock
Cut chicken into small frying pieces and cube pork and Andouille. Brown meat and remove. Debone meat and put chicken bones and pork bones in pot with 2 gallons water. Simmer for 1 1/2 hours to make stock.
In large pot make a medium roux with oil and flour. Add onions, bell pepper, celery, garlic and white part of scallions. Cook until clear, then add tomatoes, 1/2 scallion tops and 1/2 parsley. Bring to a boil then add rice and shrimp covered for 20 minutes. Bring to a boil then add rice and shrimp. Reduce to simmer and cook covered for 20 – 30 minutes, stirring frequently. REMOVE LID WHEN RICE IS DONE and let rest 10 minutes before serving.
This recipe is for 100. I bumped these quantities just a little because I was guessing on feeding about 120. I then had my wife make a walmart run for some zataran's jambalaya boxes and extra sausage to make up the difference of the extra 30.
Glad my daughter kept you fed!!!!