This is Carlos Braud's (3-time winner of the World Jambalaya Champ of Champs) recipe. He uses an antique #10 cast iron pot over a wood fire. It can also be done in any cast iron pot that holds at least 9 liquid gallons over a propane rig. This makes a lot of food. Try it at the camp for a hungry crowd!
2 cups oil
22 lbs of meat (pork, chicken, sausage)
8 lbs onions
1 pod garlic, peeled and minced
2 stalks celery, diced
2 bell peppers, diced
seasonings to taste (salt, pepper, red pepper, garlic powder - we make it easy and use Magic Swamp Dust blend)
2 cans cream of mushroom soup
2 big boxes of fresh sliced mushrooms
1 bunch of green onions, sliced
8-10 lbs of pasta (Carlos uses regular spaghetti)
Over a hot fire, heat the oil and brown the meat. When it's a good, rich brown color, add the onions and cook until tender. Add a little water during this process to help tenderize the onions. Add garlic, celery, and bell pepper. Cook for a few minutes. Add the water - the ratio is 4 cups to each pound of pasta used. 8 pounds of pasta makes A LOT of food, but you can cook up to 10 lbs pasta in a #10 pot.
When the water comes to a boil, add the seasonings and hot sauce to taste. Of course, it will take quite a bit for a pot this size. Add the cream of mushroom soup (golden mushroom soup is also very good in this).
When the mixture is right (seasoned to your taste), add the fresh sliced mushrooms and green onions. Let simmer a few minutes, then add the pasta, pushing it down into the pot to get it all incorporated.
Stir often and add water if necessary. When the pasta is done, cover the pot and rake the wood out from under the pot (or turn off the flame) so it doesn't overcook.