Pork Jambalaya (Large)
Ray Robin

35 lbs boston butt (cubed)
20 lbs smoked sausage (sliced)
15 lbs rice
15 lbs onions (chopped)
6-8 lg bell peppers (chopped)
8 bunches green onions (chopped)
6 lbs fresh whole mushrooms
1/2 cup parsley
1 cup Tony Chachere
1/2 cup garlic powder
3 cups garlic (minced)
1/2 cup Louisiana hot sauce
1 cup worchestershire sauce
2 oz Habañero Tabasco sauce
cooking oil
water (for gravy)
water (1 1/2 waters for each rice)

    Season pork well with Tony Chachere's, Louisiana hot sauce, garlic powder and worchestershire sauce. Cover and refrigerate over night.
    In at least a 20 gallon round bottom black iron pot add a splash of cooking oil and then add the pork. Brown the pork well, stirring often, to keep from sticking. Remove pork and set aside. Add sausage to pot and brown. Add onions and sauté until carmelized. Stir often. Deglaze as needed. Add pork back into pot. Add water to almost meat level to build gravy. Add minced garlic and Tabasco. Let simmer about 30 minutes stirring as needed. Add greens and mushrooms and let simmer another 20 minutes. Add rice and water. (1-1/2 waters to each measure of rice) Stir thoroughly. Bring to a boil and boil for about 3 minutes and then cover. Remove fire. Let sit for 30 minutes. Uncover and fluff thoroughly. Recover and let sit for 15 minutes.

Serves 150
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