How we make a big pot of jambalaya

I was asked to cook today and I have not seen a pictorial thread on big pot jambalaya in a while, I took some pics and see what y’all think. I base my recipe on pounds of rice and use the rule of thumb that one pound of rice feeds 6 hungry men, 7 men women and children or 8-10 if other items are served, we cooked 15 pounds of rice today. My technique is based off of incriminates of 5 pounds of rice and for every 5 pounds of rice I use 10+ pounds of meat (sausage and pork combined) 1 gallon of water, 3 pounds of onions and 1 cup of LeBlanc’s creole seasoning , I enjoy and find it therapeutic to cut and prep but time was not on my side this go round and had the guys at D&J grocery in Gonzales take care of it for me, it is nice to order and pick up everything already to go, today I used 20 pounds of cubed Boston butt, and 15 pounds of their mild smoked sausage (my favorite for jambalayas) , I used my 20 gallon pot, here is the meat being cooked down



I add some seasoning at this point and I cooked this down for about an hour, cook all the water out of it, add more water and repeat then let it stick and brown for a while, then add sausage


I don’t cook the sausage down too much just till it renders some fat, then add the onions



Let those cook a bit but not all the way, then I added 3 gallons plus one bottle of water and all the seasoning



Let that simmer for a about 15 minutes, then I cut the fire and just let it sit for a good 30 minutes , helps tenderize the meat and allows the grease to rise and settle

I then skimmed a good bit but not all of the grease, cranked the fire and let boil again, once it was a rolling boil I added the rice (not as many pics at this point because there is where I have to pay close attention)
Bring it back to a boil and just give it a gentle stir every 30-45 seconds being careful to not break up the rice or stir too much, for about 7-8 minutes until the rice is opaque and thick

Turn the heat way down and cover for 10 minutes, then quickly open the lid and just run my paddle around the edge and bled the gravy back to the bottom of the pot, but not stirring, put the lid back in for another 20 minutes fire on low

After 30 minutes of cooking cut the fire and “flip” the jambalaya, run your paddle down the edge and pick up the jambalaya and shake it off, I do this all the way around and it is ready to go at that point but if time allows put the cover back in and just let it sit with no fire for a while

This is what we came up with




I was very pleased with this pot and it got plenty of compliments, interested to see what y’all think

Of course we had a few other things going too,
Tomato cucumber salad


White beans, these were not done yet , but they came out great


And fried some catfish and boudin balls







Wish I would of took more pics but we had a busy day and nobody left hungry