3lbs Boneless chicken (cubed)

3lbs Pork (cubed)

3lbs Sausage stuffing (or sliced pork/beef sausage)

2lbs Large andouille sausage (sliced) (or more sliced pork/beef sausage)

1 Bottle olive oil – 17oz.

4 White onions (chopped)

2 Bunches green onions (chopped)

2 Bell peppers (chopped)

1 Bunch parsley (chopped)

1 Small jar minced garlic – 4 ½ oz.

1 Diced Rotel tomato – 10 oz.

1 Large jar Ragu spaghetti sauce - 2lbs. 13 oz.

1 Golden mushroom soup – 10 ¾ oz.

1 Cream of chicken soup – 10 ¾ oz.

4 cans Sweet Sue chicken broth – 14 ½ oz.

1 Small Kitchen Bouquet – 4 oz.

1 Small Lea & Perrins – 5 oz.

1 Small Louisiana Red Hot Sauce – 6 oz.

1 Small Tony Chachere's Famous Creole Seasoning – 8 oz.

2 Jars Heinz beef gravy – 12 oz.

3 Cans Dawn steak & mushroom gravy – 6 oz.

10lbs Uncle Ben's rice

Directions:

These directions are more art than science. Feel free to experiment to your taste. First get a LARGE pot. A 15 gallon cast iron pot with an open flame works best (If you don't have a pot this big, see note below). Heat the olive oil (high heat) and then cook chicken, sausage stuffing, & pork until brown. Remove meat from pot, leaving olive oil. Add onions, green onions, bell peppers, parsley, & garlic and cook until tender. Return all meats to pot. Add everything else but the rice (e.g. Rotel, Ragu, cream soups, brown gravies, chicken broth, Tony's, etc). Bring to a boil, reduce heat and let simmer for at least 10 minutes (longer is better). Add rice, turn up heat to bring to a boil, reduce heat and let simmer until done (about 25 minutes). If needed, you may need to add several cups of water while the rice is cooking. Serve hot.

Note: To simplify "game-day" preparation, cook everything as noted above, EXCEPT the rice, prior to the day and time you will need it. Refrigerate or freeze the "sauce" until the time you need it. When it's almost time to serve your guests, heat up the sauce, add the rice, cook until done and enjoy. Also, if you don't need jambalaya for 50, then just heat up enough sauce for your expected crowd and adjust the amount of rice accordingly. For example, if you think you'll need to serve 25, heat up half the sauce and cook with only 5 pounds of rice. Also, you may want to follow this advice if you don't have a 15 gallon pot. You'll need a good 3 gallon pot to make the full batch of sauce. You can then cook smaller batches of rice and sauce based on the size pot you have. Of course, you can always do the math and just use less of all the ingredients above, but making a huge batch of sauce is half the fun.

Are you in a hurry for dinner. Try one of our great-tasting, easy-to-prepare jambalaya mixes.