re: Jambalaya for 30-40

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5 pounds of long grain rice 10-12 pounds meat total (split between pork or chicken and sausage, I recommend Boston butt or temple) 3 pounds onions 1 8 oz can of Leblancs cajun seasoning 1 gallon plus 1/2 pint of water same technique, brown meat, then add onions and brown, add water and seasoning, bring to a boil and boil for 5-6 minutes stirring carefully and occasionally, turn down heat and cover for 10 minutes, run paddle around edge to bleed the water to the bottom, cover and cook another 25 minutes, turn off heat uncover and flip

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