Jambalaya for a Crowd

  • Yield: 18 servings


8 chicken bouillon cubes
13 1/2cups hot water
4pounds smoked sausage, cut into 3/4-inch slices
1pound smoked pork tasso, cut into small pieces
Vegetable oil
4pounds boneless skinless chicken breasts, cut into 2 to 3-inch cubes
3pounds onions, chopped
3medium green bell peppers, chopped
1head garlic, chopped
3tablespoons plus 2 teaspoons salt
3 1/2teaspoons cayenne pepper
6tablespoons Kitchen Bouquet
2tablespoons Worcestershire sauce
8cups uncooked long grain white rice
4bunches green onions, chopped
1bunch parsley, chopped


  1. Dissolve the bouillon cubes in the water in a large saucepan.
  2. 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.
  3. Add the chicken to the drippings in the pot. Cook until golden brown. Remove the chicken and drain.
  4. 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.
  5. Stir in the bouillon, salt, cayenne pepper, Kitchen Bouquet and Worcestershire sauce. Bring to a boil. Reduce the heat to very low.
  6. 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)