re: Jambalaya - Gonzales Style with pics.

Name the place and rules and I will show up

Perhaps my ratio us just right. Mine always come out perfect.

I have fundraiser coming up and will possibly cooking jambalaya for up to 150-200 people. Would i just multiple all your ingredients numbers by 20? Also, i need to cook it in a big pot to save time, would a crawfish pot work for this? I would boil the chicken in the pot, then use the broth for the rice when i add everything in. Any help is appreciated, feel like i am in way over my head with this.

I say no to the crawfish pot as well. Ask your friends if they have a big pot you can borrow and see if they will help you.

If your're cooking for 150, you will need 30 pounds of rice and a pot that holds at least 20 liquid gallons.

Just follow Pochejp's process and replace the temple meat with chicken.

You don't want to boil the chicken, you want to brown it in oil. This is what determines the color of your water and ultimately the color of your rice. Keep in mind that chicken won't give you that nice dark "gratin" that temple meat will.

Don't let the size of the pot or the amount of rice intimidate you. I find it much easier to cook 30 pounds of rice than 3 pounds. I have yet to have a pot cooked on the stovetop turn out as good as a big pot cooked outside. The only thing you have to worry about is disappointing 150 people...No pressure!

Do not. I repeat, do not use a crawfish pot. Crawfish pots depend on the water being in contact with the bottom to regulate the heat fron a propane burner. I have literally seen someone melt a hole in the bottom of a crawfish pot while attempting to cook a jambalaya in one... They got in a rush, and cranked the heat to get the pot up to a boil. When the rice started to stick to the bottom, the heat just kept climbing, and the pot melted. Crazy.

No problem. Lots of good info in there. Must have taken a while to compile all that.

There are really no supermatkets in that area. Probably either Harvest (corner of Hwy 73 and Hwy 74) in Dutchtown or Ralph's by Pelican Point (Hwy 44 south of I-10).

If you want to go into Gonzales, Lamendola's is on Burnside(Hwy 44) close to Airline.

Thanks for the responses everybody! I was going to boil the chicken to 1)cook it 2)afterwards use it for broth. But since y'all said I shouldn't, are y'all buying chicken broth in the cans or just using plain water?

I just use plain water.

You mentioned that you are cooking for at least 150 which is 30 pounds of rice. My recipe for that amount of rice calls for 6 gallons of water, other recipes may call for slightly more. My point is, that's a LOT of stock to buy. If you're dead set on using stock to get that extra flavor, you may want to get a chicken base like "Better Than Boullion" or chicken granules like "Wyler's" that you mix with water. Keep in mind that these are very high in salt so don't add any salt to your pot until after the stock goes in and you have tasted the water.