The Outdoor Kitchen Show
Jimmy's Jambalaya for 150
UTENSILS NEEDED: #20 (12 1/2 gal.) Black Iron Pot & one large stainless paddle
10 pounds Onions, chopped
1/4 cup Cooking Oil
3 cups MAGIC SWAMP DUST
1/4 cup Creative Cajun Cooking Seafood Boil
4 cups barbecue sauce
1 1/2 gallons Water , as needed for sides of pot
1 can (#10) Mushrooms, stems & pieces (optional)
10 pounds Pork (80-20), cubed into bite-size pieces
15 pounds Chicken Thighs (boneless, skinless)
10 pounds smoked sausage
16 quarts Water, to pour in after onions are dark brown
20 pounds Extra Long Grain Rice
Install onions in pot with oil and MAGIC SWAMP DUST.
Sauté' at a high fire, adding 1 1/2 cups water at a time as needed to wash gratin' from sides of pot.
Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
When onions are ready, put in 1 #10 can of mushrooms stems & pieces
Barbecue sauce and seafood boil and stir.
Place pork in pot and add water, bring to a boil until pork gets tender
Add in chicken and cook until tender.
Add sausage and turn off fire and let stand for 1/2 hour. This will allow meats to cool and the juices and flavor to penetrate the meats.
After cooling period bring back to a rapid boil and stir in rice.
Using a medium fire, bring water back to a boil, scraping the sides and the bottom of the pot and turning rice - DO NOT STIR. (use caution - over stirring will make the rice gummy).
After rice has swollen and most of the water is gone, check by biting on one grain. If it has a quarter crunch in the middle, turn fire very low.
Cover and let stand 5 minutes.
Raise lid, turn once and check rice by biting one grain. If it has 1/16 crunch in the center, turn off fire.
Cover & let stand for 5 minutes.
Lift rice from bottom to the top of the pot with the paddle and let stand 15 minutes before serving.