Need a recipe for Jambalaya - for large group?

I am in need of instructions to cook Jambalaya for 60-80 people. We are having a large crawfish boil and the person that was going to cook the jambalaya can no longer attend. We would like to use a 60/80 qt stock pot.

I have some good recipes - just have never cooked this in a stock pot - like the tailgaters...for this many people.

Any help/suggestions would be appreciated

6 Answers

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  • Anonymous
    1 decade ago
    Favorite Answer

    Jambalaya

    Ingredients4 ounces smoked ham diced

    1 smoked sausage 12-16 ounces, sliced 1/2-inch thick

    1 pound boneless pork loin cubed

    2 tablespoons vegetable oil

    1 1/2 cups chopped onion

    1 cup chopped celery

    1 large green bell pepper chopped

    2 garlic cloves minced

    1/2 teaspoon hot pepper sauce

    2 bay leaves

    1 1/2 teaspoons salt

    1 1/2 teaspoons dried oregano

    1 teaspoon ground white pepper

    1/2 teaspoon ground black pepper

    1 teaspoon thyme

    1 14 1/2-ounce can diced tomatoes

    1 8-ounce can tomato sauce

    1 14 1/2-ounce can chicken broth

    1/2 cup chopped green onion

    2 cups rice uncooked

    http://www.bigoven.com/158969-Jambalaya-recipe.htm...

    Source(s): M.L.J
  • 1 decade ago

    Jambalaya Ingredients:

    4 big yellow onions chopped fine

    about 8 cups water.

    4 cups rice

    1 bell pepper - chopped

    2-3 banana peppers - chopped

    3-5 crushed garlic cloves

    2 bundles green onions. - chopped

    2 lbs hot sausage - chopped

    1 whole chicken cut up or pork.

    salt, pepper, red pepper, onion powder, whatever.(some people just use tonys but its a little too much salt for me)

    then just add as necessary for the the guests..

  • Anonymous
    1 decade ago

    1/2 cup and 1 tablespoon olive oil

    27 boneless skinless chicken breasts, cut into bite-size pieces

    6-3/4 pounds kielbasa, diced

    13-1/2 onion, diced

    13-1/2 green bell pepper, diced

    6-2/3 cups diced celery

    1-2/3 cups chopped garlic

    1 tablespoon and 1/4 teaspoon cayenne pepper

    2 tablespoons and 3/4 teaspoon onion powder

    salt and ground black pepper to taste

    26-1/2 cups uncooked white rice

    54 cups chicken stock

    40 bay leaves

    1/2 cup and 1 tablespoon Worcestershire sauce

    1/4 cup and 1 teaspoon hot pepper sauce

    i calculated how much of everythign you'd need using the powers of allrecipes.com

  • Anonymous
    1 decade ago

    2 1/2 lb. boiler fryer chicken, cut up

    2 c. water

    1 1/2 tsp. salt

    1/4 tsp. pepper

    8 pork sausage links, cut up

    1 c. uncooked regular rice

    1/2 tsp. dry thyme leaves

    1/8 - 1/4 tsp. ground red pepper

    1/2 c. onion, chopped

    1 lg. clove garlic, finely chopped

    1 (16 oz.) can tomatoes, undrained

    Remove chicken skin if desired. Place chicken, water, salt, and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes. Remove chicken from broth. Skin fat from broth. Cook sausage until brown; drain fat. Reserving 1 tablespoon in Dutch oven. Add chicken; stir in broth and remaining ingredients; heat to boiling, stirring once or twice; reduce heat. Cover and simmer until thickest pieces of chicken are done and rice is tender. Sprinkle with parsley.

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  • 1 decade ago

    You can try looking at the Food Network website. I know Paula Dean and The Barefoot Countess both use this recipe.

  • 4 years ago

    This question is worth people's attention

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