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Jambalaya a la Broussard


Serving Size : 100

1 pound bacon, cut in 1 inch pieces
12 pounds pork, lean, cut in 1 inch cubes
12 pounds smoked sausage, cut in 1 inch pieces
3 pounds Andouille Sausage, cut in 1 inch pieces
6 pounds onions, chopped
3 whole celery, chopped
6 pounds bell peppers, chopped
1 head garlic, chopped
3 bunches green onions, chopped
2 bunches parsley, chopped
16 ounces beef base
4 packets Lipton Onion Soup Mix
24 oz mushrooms, sliced
48 ounces Rotel Tomatoes
3 ounces Zataran's Liquid Crab Boil
2 ounces tabasco sauce
4 quarts water
12 1/2 pounds rice

In a #20 Cast Iron Kettle over a Propane burner, cook bacon until crisp. Add pork and sauté until seared on outside. Add onions, bell peppers, celery, garlic, and parsley and sauté until tender. Add all remaining ingredients except rice and bring to a boil. Once a boil is reached, add rice and stir in. Immediately reduce heat to very low, stir ingredients, and cover pot. Check and stir every 10 minutes, cover quickly. When rice is cooked, turn off heat, stir from bottom, and serve.

The Kettle will hold a great amount of heat. Always stir down to the bottom, scraping the sides and bottom as you stir.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.