Jambalaya for a Crowd
- Yield 18 servings
Whether due to its blend of seasonings, its warm and filling nature, or its relatively inexpensive ingredients, jambalaya is a popular dish for serving a crowd. On game day, at festivals, or at large family gatherings, jambalaya often makes an appearance and can always be relied on to please the crowd.
- 8 chicken bouillon cubes
- 13 1/2 cups hot water
- 4 pounds smoked sausage, cut into 3/4-inch slices
- 1 pound smoked pork tasso, cut into small pieces
- Vegetable oil
- 4 pounds boneless skinless chicken breasts, cut into 2 to 3-inch cubes
- 3 pounds onions, chopped
- 3 medium green bell peppers, chopped
- 1 head garlic, chopped
- 3 tablespoons plus 2 teaspoons salt
- 3 1/2 teaspoons cayenne pepper
- 6 tablespoons Kitchen Bouquet
- 2 tablespoons Worcestershire sauce
- 8 cups uncooked long grain white rice
- 4 bunches green onions, chopped
- 1 bunch parsley, chopped
- Dissolve the bouillon cubes in the water in a large saucepan.
- Cook the sausage and tasso in a small amount of oil in a 16-quart heavy pot until brown. Remove the sausage mixture and drain.
- Add the chicken to the drippings in the pot. Cook until golden brown. Remove the chicken and drain.
- Add the onions, bell peppers and garlic to the pot. Saute until tender. Add the sausage mixture and chicken to the vegetables. Cook for 10 minutes.
- Stir in the bouillon, salt, cayenne pepper, Kitchen Bouquet and Worcestershire sauce. Bring to a boil. Reduce the heat to very low.
- Stir in the rice. Cook, covered, for 45 minutes or until the rice is tender. Stir in the green onions and parsley. Cook, covered, for 20 to 30 minutes longer.
Recipe reprinted with permission from the Junior League of Lafayette, Inc., Something to Talk About, Occasions We Celebrate in South Louisiana (the Junior League of Lafayette, Inc., 2005)