How to cook a 10 gallon Jambalaya
How to cook a 10 gallon Jambalaya is a medium Southern / Cajun recipe that serves 30. 1600 calories per serving. Recipe by Southern Boyz Outdoors on YouTube.
Prep: 45 min | Cook: 45 min | Total: 2 hrs
Cost: $138.70 total, $4.62 per serving
Ingredients
- 12 lb Smoked Sausage (cut into 1‑inch slices)
- 12 lb Boneless Chicken Thighs (cut into bite‑size pieces)
- 8 lb Pork Shoulder (cut into 1‑inch cubes)
- 10 lb Holy Trinity (Onion, Celery, Bell Pepper) (roughly equal parts, diced)
- 10 cloves Garlic (minced)
- 24 qt Water (cold, filtered)
- 48 oz Chicken Stock (low‑sodium)
- 2 cup Brown Sugar (dissolved in 1 cup water)
- 15 lb Long Grain White Rice (rinsed until water runs clear)
- 2 tbsp Salt (adjust to taste)
- 1 tbsp Black Pepper (freshly ground)
- 2 tbsp Cajun Seasoning (store‑bought or homemade blend)
Instructions
Prep the Holy Trinity and Garlic
Dice the onion, celery, and bell pepper into uniform ½‑inch pieces. Mince the garlic cloves.
Time: PT15M
Cut the Meats
Slice the smoked sausage, cube the pork shoulder, and cut the chicken thighs into bite‑size pieces.
Time: PT10M
Bring the Broth to a Boil
Add 24 qt of water and 48 oz of low‑sodium chicken stock to the 10‑gallon pot. Heat over high until a rolling boil.
Time: PT15M
Temperature: high heat
Add Meats and Seasonings
Stir in the smoked sausage, pork cubes, chicken pieces, holy trinity, minced garlic, dissolved brown sugar, 2 tbsp salt, 1 tbsp black pepper, and 2 tbsp Cajun seasoning.
Time: PT5M
Add the Rice
Rinse the rice until the water runs clear, then add the 15 lb of rice to the boiling mixture. Stir quickly to prevent clumping.
Time: PT5M
Simmer the Jambalaya
Reduce heat to low, cover the pot, and let the jambalaya simmer for 20‑30 minutes, stirring gently every 5 minutes to keep rice from sticking to the bottom.
Time: PT30M
Temperature: low simmer
Final Flip and Rest
Using the large paddle, give the jambalaya a final flip to incorporate any settled bits, then remove from heat and let it rest, covered, for 10 minutes.
Time: PT10M
Serve
Spoon generous portions onto plates or serving trays. Offer hot sauce and extra Cajun seasoning on the side.
Time: PT0M
Nutrition Facts
- Calories
- 1600
- Protein
- 36 g
- Carbohydrates
- 63 g
- Fat
- 45 g
- Fiber
- 2 g
Dietary info: High protein, Gluten‑free, Contains pork
Ingredient Substitutions
- Instead of Smoked Sausage: Andouille sausage, Kielbasa
- Instead of Boneless Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Pork Shoulder: Pork butt, Pork loin
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Chicken Stock: Vegetable stock, Water with bouillon
- Instead of Brown Sugar: Honey, Maple syrup (½ cup)
- Instead of Long Grain White Rice: Basmati rice, Jasmine rice
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Cajun Seasoning: Creole seasoning
Equipment Needed
- 10‑Gallon Stockpot
- Large Wooden Spoon or Paddle
- Chef’s Knife
- Cutting Board
- Measuring Cups & Spoons
- Colander (optional)
Critical Steps — Do Not Skip
- Bringing the broth to a rolling boil before adding ingredients.
- Adding the rice to the boiling mixture and stirring just enough to prevent clumping.
- Simmering the jambalaya for 20‑30 minutes without over‑stirring.
Chef Tips from the Video
- Use a smoked Andouille sausage for an authentic Cajun flavor.
- Toast the holy trinity in a little oil before adding the broth for deeper flavor.
- Add a dash of hot sauce or a pinch of smoked paprika at the end for extra heat.
Troubleshooting
Rice is mushy or sticks to the bottom.
Reduce the simmer time, add a little less liquid next time, and stir only gently every few minutes.
Jambalaya is too dry.
Add a splash of hot chicken stock or water and let it sit covered for a few more minutes.
Meat pieces are undercooked.
Ensure the broth reaches a full boil before adding meats; if needed, simmer an extra 5‑10 minutes.
Storage
Refrigerator: Cool to room temperature, then store in airtight containers for up to 3 days.
Freezer: Portion into freezer‑safe bags; freeze for up to 3 months. Reheat gently on the stove with a splash of broth.
Room temperature: Do not store at room temperature for more than 2 hours due to meat safety.
Make-Ahead Tips
- Pre‑cut all meats and vegetables up to 24 hours ahead; store in sealed bags in the refrigerator.
- Rinse and dry the rice the night before; keep it in a fine‑mesh sieve.
Frequently Asked Questions
What is the cultural significance and history of jambalaya in Southern Cajun cuisine?
Jambalaya originated in Louisiana among French, Spanish, and African influences, blending Spanish paella techniques with Creole flavors. It became a staple for community gatherings, festivals, and family cook‑outs, embodying the hearty, communal spirit of Southern Cajun culture.
What are the traditional regional variations of jambalaya in Cajun cuisine?
In Cajun (or "brown") jambalaya, the dish is cooked without tomatoes, relying on a dark roux and smoked meats. The Creole (or "red") version adds tomatoes and often includes seafood. Both versions use the holy trinity and rice, but seasoning profiles differ slightly.
How is jambalaya traditionally served in Louisiana celebrations?
Jambalaya is typically served hot from a large kettle or pot at festivals, crawfish boils, and family reunions. It is plated in large serving trays, often accompanied by hot sauce, crusty bread, and a side of coleslaw or green salad.
What occasions or celebrations is jambalaya traditionally associated with in Southern Cajun culture?
Jambalaya is a go‑to dish for Mardi Gras, Cajun festivals, backyard barbecues, and church pot‑luck gatherings. Its one‑pot nature makes it ideal for feeding large crowds with minimal cleanup.
What authentic ingredients are essential for traditional Southern jambalaya versus acceptable substitutes?
Authentic jambalaya calls for smoked Andouille sausage, pork shoulder, chicken thighs, the holy trinity (onion, celery, bell pepper), long‑grain rice, and Cajun seasoning. Substitutes can include kielbasa for sausage, turkey for chicken, or brown rice for a healthier twist, but the flavor profile changes.
What other Cajun dishes pair well with this big batch Southern jambalaya?
Serve the jambalaya alongside classic sides like cornbread, fried catfish, collard greens, or a simple cucumber‑tomato salad. A chilled glass of sweet tea or a light lager complements the spice level nicely.
What are the most common mistakes to avoid when making this big batch Southern jambalaya?
Common errors include adding rice before the broth is boiling, over‑stirring which makes the rice gummy, and not seasoning enough after the liquid reduces. Also, avoid overcrowding the pot; add meats in batches if necessary.
Why does this jambalaya recipe use a 10‑gallon pot and low simmer instead of a high boil after adding rice?
A large pot ensures even heat distribution for a massive batch, while a low simmer prevents the rice from breaking down and becoming mushy. High heat would cause the liquid to evaporate too quickly and could scorch the bottom.
Can I make this jambalaya ahead of time and how should I store it?
Yes. Cool the jambalaya to room temperature, then refrigerate in airtight containers for up to 3 days. For longer storage, freeze in portioned bags for up to 3 months and reheat gently with a splash of broth.
What texture and appearance should I look for when the jambalaya is done cooking?
The rice should be tender but still separate, not mushy. The mixture should have a thick, cohesive consistency with visible pieces of sausage, pork, and chicken. A slight sheen from the broth indicates proper moisture.
What does the YouTube channel Southern Boyz Outdoors specialize in?
The YouTube channel Southern Boyz Outdoors specializes in large‑scale outdoor cooking, hunting and fishing adventures, and rustic recipes designed for campsites, tailgates, and backyard gatherings.
How does the YouTube channel Southern Boyz Outdoors' approach to Southern Cajun cooking differ from other cooking channels?
Southern Boyz Outdoors focuses on massive, fire‑pit or propane‑burner cooking setups, emphasizing practicality for big groups and outdoor environments. Their style is raw, energetic, and geared toward real‑world hunting and camping scenarios, unlike studio‑based channels that often use smaller equipment.
Last updated: September 4, 2026
