Last week we made Jambalaya in celebration of Mardi Gras and the beginning of the Lenten season. For dessert we made our version of the King Cake, using a cream cake mix and adding glaze and decorative sugars. Here’s the recipe for making Jambalaya for a crowd. You can use a spicy Andouille sausage, or just a good smoked link sausage if you want to keep it less spicy for a big crowd, or make some of each. Adding shrimp can also be an option, but since there are so many people out there with shellfish allergies we chose not to add it. We made our batch this time with just chicken and mild smoked sausage.
Sausage and Chicken Jambalaya for 500
Make in 10 full size 4” deep steamtable pans, 50 servings per pan
Per pan: Total:
(4#) 40 pounds cooked chicken, white or dark meat, shredded or chopped
(#4) 40 pounds andouille or mild smoked link rope sausage, sliced
(10 cups) 100 cups diced onions
(5 cups) 50 cups chopped celery
(5 cups) 50 cups chopped green peppers
(1/3 cup) 3 1/3 cups chopped garlic
(8 cups) 80 cups (40 pounds) long grain rice
(46 oz or 5 ¾ cup) 57 ½ cups Bloody Mary Mix or use V-8 juice (10 46 oz cans)
(46 oz) 10 46 oz cans Chicken Stock
(2 TBSP) 1 ¼ cup Creole or Cajun seasoning
(1/2 can) 5 #10 cans diced tomatoes
Saute sausage over medium high heat, add shredded or chopped chicken to brown. Divide into steamtable pans.
Saute onions, celery, green pepper and garlic until tender. Mix with chicken and sausage. Refrigerate in pans overnight or proceed to finish recipe.
Add liquids, seasoning, tomatoes and rice to pans. Cover with foil. Cook at 350* convection for 1 ½ hours, stirring halfway. Add additional liquid as needed after stirring halfway through cooking (may need up to 2 more cups of either tomato juice or chicken broth if rice isn’t tender and all liquid has been absorbed.) Cooking time will be longer if pans were refrigerated overnight. When rice is done, remove foil and continue to bake pans for an additional 20 minutes if a light brown crust on top is desired.
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