Making big batch jambalaya for Mardi Gras at home is not as easy as just doubling or tripling your recipe. You have to take into account a variety of things, including the size of your pot (as the pot gets bigger, the ratio of liquid to rice gets smaller).
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Big Batch Jambalaya
½ cup Rouses Vegetable Oil
3 pounds boneless pork, cubed
3 pounds boneless skinless chicken breast, cubed
3 pounds Rouses Smoked Sausage, cut into ¼-inch slices
2 pounds Rouses fresh Green Onion Sausage, removed from casing
6 (32-ounce) containers Rouses Fresh Cuts Seasoning Mix
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, uncooked
In a 40-quart cast-iron jambalaya pot, heat vegetable oil. Season and brown all meats separately, starting with the pork, then chicken and the sliced smoked sausage. Remove excess oil from pot.
Add the Rouses Fresh Cuts Seasoning Mix, fresh green onion sausage and garlic. Sauté for 10 minutes, then return pork, chicken and smoked sausage to pot. Add the chicken and beef stock, Ro-Tel Tomatoes, Kitchen Bouquet, Liquid Smoke and Cajun Seasoning. Bring to a boil, then lower heat to medium. Cover and cook for 20-30 minutes.
Add instant rice and stir until rice is completely covered with liquid. Cover pot and turn off heat. Let stand for 10 minutes. Remove cover, fluff rice and serve.