Big pot jambalaya pictorial (Done)

Cooking a big pot today and figured I would do a pictorial with a few tips. If you want to taste it, they will be selling it at the concession stand of tonight's Dutchtown West Monroe playoff game.

20 gallon pot
30 pounds of rice
45 pounds of temple meat
20 pounds of sausage
20 pounds of onions
18 oz hot sauce
Kim Leblanc's Cajun seasoning
6 gallons of water
1 gallon of cooking oil


Notice how the oil is milky at first.

The meat has fried for about 1 hour. Most of the browning takes place in the last 15 minutes after the oil has turned back to clear. Remove the oil.

Add the onions, hot sauce and seasoning.

After the onions have made some water add the sausage.

Let all this goodness braise until the onions are translucent and most of the water has cooked out.

Add water and bring to a boil. Skim excess grease.

Add rice and bring to a rolling boil. Rice will be jumping out of the pot. Boil uncovered for 6 minutes.

Reduce fire to low and cover tightly. Cook for 10 minutes.

Remove lid and bleed water down to the bottom of the pot. Recover tightly and cook on low for 15 minutes. Turn fire off and let stand for 5 more minutes.

Flip rice and you're done.