Tommy Rouse’s

Big Batch Jambalaya

Total Cooking Time 60
Yield 30
7 ratings


  • 1/2 cup Rouses vegetable oil
  • 3 pounds boneless pork, cubed
  • 3 pounds boneless skinless chicken breast, cubed
  • 3 pounds Rouses Smoked Sausage, cut in 1/4-inch slices
  • 2 pounds Rouses fresh green onion sausage, removed from casing
  • 6 (32-ounce) containers Guidry’s Fresh Cuts Creole Seasoning Blend
  • 2 tablespoons chopped garlic
  • 3 quarts chicken stock
  • 3 quarts beef stock
  • 3 (10-ounce) cans original Ro-tel Tomatoes and Green Chiles
  • 2 tablespoons Kitchen Bouquet
  • 2 tablespoons Liquid Smoke
  • Tony Chachere’s Cajun Seasoning to taste
  • 12 cups instant rice


  1. In a 40-quart cast iron jambalaya pot, heat ½ cup vegetable oil. Season and brown all meats separately, starting with the pork, then chicken and finally sliced sausage. Remove excess oil. Add the Guidry’s Creole Seasoning Blend, sliced fresh pork sausage and garlic, sauté for 10 minutes, then return pork, chicken and sausage to pot. Add the stock, Rotel Tomatoes, Liquid Smoke, Kitchen Bouquet and Cajun Seasoning. Bring to a boil, lower heat to medium, cover and cook for 20-30 minutes. Add instant rice and stir until completely covered with liquid. Cover and turn off heat. Let stand for 10 minutes. Remove cover, fluff rice and serve.