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Jambalaya for 30-40
Posted on 1/25/17 at 2:14 pm
Posted on 1/25/17 at 2:14 pm
I know I'm going to be directed to the Jambalaya Calc. But I'm out of touch of a computer to pull up the excel form and can't do it from my phone.
I'm cooking a jambalaya tomorrow evening for a travel ball fundraiser poker tournament for 30-40 people and needed a quick go to ingredient list.
Also I've never cooked for a group that large. So a basic step by step (if any different than a jambalaya for 10). Basic guidance. Thanks fellas.
I'm cooking a jambalaya tomorrow evening for a travel ball fundraiser poker tournament for 30-40 people and needed a quick go to ingredient list.
Also I've never cooked for a group that large. So a basic step by step (if any different than a jambalaya for 10). Basic guidance. Thanks fellas.
5
Posted on 1/25/17 at 2:27 pm to ChrisN
Also an important question would be is how much rice??
Posted on 1/25/17 at 2:31 pm to ChrisN
Posted on 1/25/17 at 2:35 pm to ChrisN
quote:
So a basic step by step (if any different than a jambalaya for 10). Basic guidance. Thanks fellas.
Do the same as you would for 10
Posted on 1/25/17 at 2:57 pm to ChrisN
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
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
Posted on 1/26/17 at 9:08 pm to ChrisN
quote:
I'm cooking a jambalaya tomorrow evening for a travel ball fundraiser poker tournament for 30-40 people and needed a quick go to ingredient list.
How did it turn out?
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