Beer makes batters better, meat more tender, and sauces more flavorful.
Jambalaya For 100
- add review
- #94009
You're gonna have a lot of happy people if you serve this recipe. It has just the right combination of ingredients that makes a simple, but flavorful jambalaya. Adjust the Creole seasoning as needed.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
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
directions
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 tips
Adjust the amount of garlic and black pepper to taste.
To save time, prep all the ingredients before starting to cook.
For a smokier flavor, use a smoked paprika in addition to the Creole seasoning.
Feel free to add other vegetables like tomatoes, okra, or peas for extra texture and flavor.
For a spicier kick, add extra cayenne pepper or hot sauce to the jambalaya.
Add shrimp or chicken to the jambalaya for additional protein options.
Let the jambalaya rest for a few minutes before serving to allow the flavors to meld together.
For a healthier version, use turkey sausage or leaner cuts of pork.
To make the dish ahead of time, cook the jambalaya up until the rice is almost fully cooked, then finish cooking before serving.
common recipe questions
What is Creole seasoning?
Creole seasoning is a blend of spices typically found in Creole and Cajun cuisine, often including ingredients like paprika, garlic powder, onion powder, cayenne pepper, and herbs.
Can I adjust the level of spiciness in the jambalaya?
You can adjust the Creole seasoning to make the jambalaya more or less spicy as desired.
What type of sausage should I use for the smoked sausage?
You can use any type of smoked sausage you prefer, such as Andouille or kielbasa.
Can I use bone-in pork instead of boneless?
Bone-in pork can be used, but boneless pork will be easier to cube and cook quickly in this recipe.
How important is it to brown the meat before adding the vegetables?
Browning the meat adds flavor to the jambalaya and creates a nice caramelization on the proteins, adding to the overall taste of the dish.
How can I prevent the rice from sticking to the bottom of the pot?
Stir the jambalaya occasionally while cooking, and make sure to reduce the heat to a simmer once the rice is added to prevent sticking.
Can I use brown rice instead of white rice?
Brown rice can be used, but it will require a longer cooking time and may result in a different texture compared to using white rice.
How should I serve the jambalaya?
Jambalaya can be served on its own as a complete meal, or with a side of crusty bread, cornbread, or a simple green salad.
How long can I store leftovers?
You can store the leftovers in a covered container in the refrigerator for up to 2 days. Reheat on the stovetop, adding liquid if needed.
Can I freeze the jambalaya?
Yes, the jambalaya freezes well. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop, adding additional liquid if needed.
What type of rice should I use?
Long grain white rice is traditionally used in jambalaya, but you can also use brown rice or jasmine rice for a slightly different texture and flavor.
nutrition data
585 calories, 24 grams fat, 58 grams carbohydrates, 30 grams protein per serving.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
see more cooking for a crowd recipes
reviews & comments
January 26, 2015
awesome food I ever had at a tailgate