For 200
Butch & Joy Zaunbrecher
Butch, Joy and their "crew" are the premier Jambalaya makers in South Louisiana. They have it down to a fine art, they can make it for a few hundred people or for a party of 2 (a very hungry 2). His Dad started this years ago for different events and Butch and his brother helped, so naturally they acquired the knack for doing it and have continued the tradition. We are grateful for the recipe, and give them our heart felt thanks.
1 qt. Oil
40 - 50 lbs. Lean Boneless Pork (cut in 1" to 1½ " 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)
Stephen is the head onion chopper, bell pepper chopper, and just the general chopper......... and he chops away!
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