Lisas Jambalaya For A Crowd Food

BIG BATCH JAMBALAYA

Big Batch Jambalaya image

Yield 30 servings

Number Of Ingredients 14

Ingredients

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

Steps:

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.

JAMBALAYA CASSEROLE FOR A CROWD

Jambalaya Casserole for a Crowd image

Got this out of Taste of Home, made a few adjustments and here we are...a one dish meal sure to please! Make this to freeze ahead or serve for a cook out or family gathering.

Provided by TishT

Categories One Dish Meal

Time 1h5m

Yield 3 Casseroles, 24 serving(s)

Number Of Ingredients 18

Ingredients

1 1/2 lbs pork butt, cubed
1 1/2 lbs smoked sausage, cut into 1/2 " slices
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 cloves garlic, minced
1 1/2 cups butter
9 cups chicken broth
6 cups uncooked long grain rice
3 cups fresh tomatoes, chopped
1 1/2 cups green onions, chopped
1/2 cup fresh parsley, minced
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce, optional
1 tablespoon salt
1 tablespoon white pepper
2 tablespoons cooking oil

Steps:

Cut pork butt& smoked sausage in small cubes and brown in oil.
Set aside In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender.
Place in a very large bowl, stir in the remaining ingredients Transfer to three greased shallow 3 qt baking dishes.
*Ifyou are going to freeze do so at this point.
When ready too cook, pull from the freezer, let thaw and continue to next line.
*Ifyou are going to bake all now: Cover and bake at 375F for 45-50 minutes or until rice is tender, stirring twice.

Nutrition Facts : Calories 469.3, Fat 26.1, SaturatedFat 11.9, Cholesterol 66.6, Sodium 1002.6, Carbohydrate 42.8, Fiber 1.9, Sugar 3, Protein 14.9

SMOKY BBQ JAMBALAYA FOR A CROWD

Smoky BBQ Jambalaya for a Crowd image

A hickory smoke BBQ sauce gives this quick and easy shrimp and sausage jambalaya an unexpected down-home flavor that's sure to thrill the crowd.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

Ingredients

1 Tbsp. oil
1/2 lb. hot Italian sausage links, sliced, quartered
1 onion, chopped
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 green pepper, chopped
1/2 cup KRAFT Hickory Smoke Barbecue Sauce
1 lb. frozen cooked shrimp, thawed
2 cups instant white rice, uncooked

Steps:

Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
Add remaining ingredients; mix well. Bring to boil; cover.
Remove from heat; let stand 5 min. Stir gently before serving.

Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 1430 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 11 g, Protein 26 g