Looking for a good brown Jambalaya recipe

How big of a batch.. I have been experimenting with my recipe a lot lately. This should be good for close to a gallon recipe.
(going from memory here so forgive me if I miss something)

16 oz lean smoked sausage
1 lb chicken thighs
1 lb pork meat (rib tips works good or butt)
.5 lb tasso
1 large onion
about 4.5 cups chicken stock
2 cups long grain rice
bunch of chopped parsely
white pepper
red pepper
black pepper
salt
oregano
thyme
paprika
(about .5 tsp each or so I would say)
1 cup water

Heat up cast iron dutch oven or jambalaya pot and then add pork and water and simmer util very tender about an hour I would guess this will allow the meat to break up when cooked but not to much. (I like when the strands coat the rice you may not if not then cook a little less time) you may need to add water during this process.

After pork is tender add sausage and brown the sausage scraping the pot with a metal spoon (only use metal) after sweating starts add chicken and brown as well and scrape constantly.

Add onions and garlic and cook scaping until onions are tender (you can also add celery or bell pepper but I generally dont) Once onions are cooked through add all your seasonings and tasso and scrape some more.. Now add your chicken stock.. It should be a little more than what the rice calls for you will cook this mixture for a while so you will lose a lot of that stock and should be about right by time you add the rice. With stock added to the pot stir and scrape the bottom of pot to release all the graton that accumulated, this will turn the mixture a dark brown almost stew like color. Allow to cook for close to an hour to blend the seasonings.

Add rice to pot (I wash my rice a few times to remove starch) stir in the rice making sure it doesnt stick to the bottom. Bring back to a boil..

Now some people cover and kill the heat at this point but I do not. I allow the rice to soak up the majority of the water then I cover and reduce heat to very low.

For 30 minutes I do not open the pot at all. Then I turn the rice (do not stir) and avoid the bottom just incase its burnt. I cover again then let sit for 20 min. After this I check the rice. If completely cooked fine if not fold and let sit another 15 min. I never disturb the rice more than 2 times.

Hopefully this helps. Sorry if I left out anything.

Looks good. Thanks catman.

12 lbs – Andouille or smoked sausage
2-3 Lg. – Boston butt cut up into bite sized pieces
12 lbs – boneless chicken thighs and/or breast
12 lbs onions - chopped
4 lbs bell peppers - chopped
2 bunch of celery - chopped
10 cloves garlic chopped
3 bunch green onions - chopped
40 cups long grain rice (about 18 lbs)
5 gallons water or chicken stock
Your Favorite Cajun Seasonings – salt, pepper, red pepper, garlic powder
Vegetable Oil (for browning)

go...


Oh and I wouldn't worry to much about washing 18 lbs of rice

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scraping and turning that much meat must be your workout routine.

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Well that and the 12 oz Budwieser curls

This one very simple and quick - Feeds about 40

3 lbs yellow onions (chopped)
19 cups water
7 tbsp Tone’s beef base (get at Sam’s, don’t think other stores sell it)
½ tbsp cayenne pepper
4 tbsp Tony Chachere’s
3 tbsp Worcestershire sauce
4 tbsp Kitchen bouquet
3 ½ lbs Manda’s pork sausage (mild, sliced)
3 lbs 10oz (17 cups) Minute rice
4 lbs boneless, skinless chicken thighs (leave whole)

Combine all ingredients, except for rice, in a large pot. Boil for one hour. Remove from heat and add rice. Mix just until all rice is moistened. Cover and let stand about 5 minutes (until rice is tender).

To make it less spicy, cut down on amount of cayenne pepper and Tony Chachere’s.

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No tasso. I find Tasso to be tough in Jam.

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Pre cook it and use that stock as part of your liquid. Or, you can simply fine dice it and get all the flavor, but just not have the same texture. I like to add some basil to my spices, as well as a bay leaf or two in the mix. I bake 'em per PP's recipies, so mine aren't traditional, but the flavor is kicked up like Catman's will be. Last week, I had a few lbs. of salt cured country ham to use. Boiled it down in my stock, omitted salt from my spices, and it turned out great. I'll do that again.

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Cover and let stand about 5 minutes

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I never cook with minute rice but 5 minutes?? Really?

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LSUTigerz

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This one very simple and quick

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3 lbs yellow onions (chopped)
19 cups water
7 tbsp Tone’s beef base (get at Sam’s, don’t think other stores sell it)
½ tbsp cayenne pepper
4 tbsp Tony Chachere’s
3 tbsp Worcestershire sauce
4 tbsp Kitchen bouquet
3 ½ lbs Manda’s pork sausage (mild, sliced)
3 lbs 10oz (17 cups) Minute rice
4 lbs boneless, skinless chicken thighs (leave whole)

Combine all ingredients, except for rice, in a large pot. Boil for one hour. Remove from heat and add rice. Mix just until all rice is moistened. Cover and let stand about 5 minutes (until rice is tender).

To make it less spicy, cut down on amount of cayenne pepper and Tony Chachere’s.

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Interesting recipe. Different folks/ different strokes I guess.

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I put oregano in the list but that should read basil. I dont think I have tried oregano yet but maybe I have...

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I use all 3(thyme, oreg, and basil)....I usually add some green onion and Italian parsley,too, if I have it. I like the taste and the color...what I try to do and what you're doing are very similar.

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Coon

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You DID grill it, didn't you???