For 200
Butch & Joy Zaunbrecher
1 qt. Oil
40 - 50 lbs. Lean Boneless Pork (cut in 1" to 1˝ " cubes)
5 lbs. Smoked Sausage (cut in 1" pieces)
6 Savoie's Dressing Mix
10 lbs. Onions (chopped)
12 lbs. Bell Pepper (chopped)
5 pkgs. Brown Gravy Mix (use Tony Chachere's Roux &
Gravy Mix in place of Brown Gravy Mix)
8 cans Golden Cream of Mushroom Soup
24 oz. Worchestershire Sauce
Tony Chachere's Seasoning
Garlic Powder
Water
15 lbs. Long Grain Rice (45 c. cooked rice)
In a VERY LARGE pot, put the oil and pork. "Fry down", stirring often. You want it to make a brown crusty bottom without scorching, you may have to add a little water to scrape up the crust and dissolve it ever so often.
Add sausage and continue frying down the meat.
Add onion and bell pepper, cook until wilted.
Add the gravy mix, soup, and Worchestershire Sauce. Stir really well. Now it is time to add the seasonings and garlic powder, here is where you are on your own. All I can tell you at this point is add and taste, add and taste until you have a flavor you like. Sorry, that is the way it goes sometimes!
Add water until it comes about half way up the meat (you don't want to cover the meat with water). Simmer for about 1 to 1˝ hours adding water if it gets too low.
Cook the rice! Boy that is a lot of rice to cook, good luck, you are going to need it!
Now is the time to find a LARGE pan to start mixing the Jambalaya in. It is easier to do it in small batches and make as needed.
What you want to do is put the rice in the pan and add meat and gravy a little at a time, mixing and adding until it looks like this last picture, more or less! You don't want it too dry or too wet -
"Just Right".
It is ready to serve. Give yourself a pat on the back if you have accomplished this meal for 200 and thank Butch for the recipe!
Now,
I’ll give you a pared down recipe, something a little more
manageable.
1/2 c. Oil
5 lbs. Lean Boneless Pork (cut in 1˘˘ to 1˝ ˛
cubes)
2 lbs. Smoked Sausage
(cut in 1˘˘
pieces)
2 Savoie’s Dressing Mix
2 lg. Onions (chopped)
2 lg. Bell Pepper (chopped)
2 pkg. Brown Gravy Mix (use Tony Chachere’s Roux &
Gravy Mix in place of Brown Gravy Mix)
1 or 2 cans Golden Cream of Mushroom Soup
6 oz. Worcestershire Sauce
Tony Chachere’s Seasoning
Garlic Powder
Water
10 to 12 c. Cooked Long Grain Rice
Follow
the same directions, that don’t change!
This recipe is worth the effort!
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