Jambalaya For 100
Category: Cooking For A Crowd
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Serves/Makes: 100
Ready in: 2-5 hrs
- 20 pounds boneless Boston butt pork roast, cubed
- Creole seasoning, as needed
- 12 pounds smoked sausage, sliced
- 8 pounds onions, chopped
- 1 bunch celery, leaves removed and stems chopped
- 2 bell peppers, seeded chopped
- 1 1/2 gallon water
- black pepper, to taste
- chopped garlic, to taste
- 15 pounds uncooked long grain white rice
In a 15-gallon Dutch oven or other large pot over medium-high heat, add the pork and sprinkle liberally with Creole seasoning. Cook, stirring occasionally, until the pork is browned and fork-tender. Remove the pork from the pot and drain off any excess grease. Add the smoked sausage to the pot and cook, stirring occasionally, until browned. Drain off any excess grease. Add the onion, celery, and bell pepper to the sausage and cook, stirring frequently, until the vegetables are tender. Return the pork to the pot, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally. Add the water, black pepper, and garlic as desired to the pot. Bring the liquid to a boil, add the rice, then reduce the heat to a simmer. Cover the pot and cook the jambalaya for 25-30 minutes or until the rice is tender and the water has been absorbed. Stir the jambalaya before serving and adjust the seasoning if needed.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.