JAMBALAYA FOR 20

JAMBALAYA FOR 20 image

Yield 20 people

Number Of Ingredients 20

18 cups chicken stock
5 Tb MSG
4 Tb. Minor's Ham Base
10 cups Zatarain's rice
2 cans Rotel
12 Tb. "Slap Ya Mama" cajun seasoning
2 Tb. mexican shrimp powder
4 bay leaves
3 yellow onions, diced
4 bell peppers (2 green, 2 red), diced
1 bunch celery, finely chopped
3 heaping little spoons of minced garlic
2 cans tomato paste
2 lbs link sausage, diced (Myers Elgin garlic, andouille if you can get it)
2 lb. hot breakfast sausage
1 lb bacon, diced
2 lb. chicken thighs, cubed
(2 Tb. homemade creole seasoning + 1 Tb. hot smoked paprika)
2 lbs. ham, cubed
2-3 bunches green onions, chopped

Steps:

Spice Dump, per batch 5 tbsp MSG 4 tbsp Ham Base 12 tbsp "Slap Ya Mama" cajun seasoning 2 tbsp mexican shrimp powder 4 bay leaves Wet Ingredients per batch 18 cups Chicken Stock 2 cans Rotel 2 cans tomato paste 3 heaping little spoons of minced garlic Rice per batch 10 cups Marinate chicken pieces in ½ a Shner bock, 4 tbs of Cajun seasoning and 2 heaping little spoonfuls of garlic. Fry breakfast sausage, crumble and brown to medium dark, set aside. Drain grease and discard. Fry bacon, drain grease and reserve for frying. Chop bacon Fry link sausage to light brown, reserve. Fry ham to light brown, reserve. Fry chicken to medium brown, reserve. Fry trinity in bacon grease and with chopped bacon until it has some color, reserve. Bring stock and rotel to simmer in pan. Add spice dump, garlic and tomato paste Simmer for 5 minutes Add fried meats and trinity Bring back to simmer, simmer 5-10 minutes. Add rice, bring back to simmer/low boil, cover with heavy foil, place in 250F oven for an hour, turning over rice after 30 minutes. Top with chopped green onions and parsley for serving.