Jambalaya Recipe Large Quantity

Reduce heat to medium low cover with a tight fitting lid and.

Jambalaya recipe large quantity. Add the shrimp and cook until pink 3 to 5. 5 heads of garlic minced. Ingredients 1 boneless skinless chicken breast cubed 3 tablespoons olive oil divided 1 2 pound cubed fully cooked ham 1 2 pound smoked kielbasa or polish sausage cubed 2 medium green peppers coarsely chopped 2 medium onions coarsely chopped 6 garlic cloves minced 2 cans 14 1 2 ounces each.

6 pans with shrimp. In a 40 quart cast iron jambalaya pot heat vegetable oil. Remove excess oil from pot.

Add onion and bell peppers and season with salt and pepper. Make in 10 steamtable pans 40 servings per pan. Prepare the rice a roni according to the package directions and when done allow to cook a little longer to evaporate most of the liquid so it is not so liquidy.

Mix everything together in a crockpot or large pot and cook on low for awhile. Add the rouses fresh cuts seasoning mix fresh green onion sausage and garlic. Makes 6 quarts or 23 cups or 15 small servings 11 medium servings 8 large servings 4 1 2 pounds 4 56 lbs meat chicken thighs sausage pork ham etc.

Ingredients cup butter 1 large onion diced 1 large green bell pepper chopped 4 stalks celery chopped 4 cloves garlic minced 1 6 ounce can tomato paste 3 bay leaves 3 tablespoons creole seasoning blend such as the one linked in the footnote 4 teaspoons worcestershire sauce 2 28 ounce cans. Add chicken broth crushed tomatoes rice and old bay. 3 in 4 pans 12 pounds precooked shrimp remove tails.

4 40 pounds cooked chicken shredded. Directions in a large pot over medium heat heat oil. In the meantime saute the onion garlic and meat.