How to cook a 10 gallon Jambalaya

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

1. Prep the Holy Trinity and Garlic

   Dice the onion, celery, and bell pepper into uniform ½‑inch pieces. Mince the garlic cloves.

   Time: PT15M

2. Cut the Meats

   Slice the smoked sausage, cube the pork shoulder, and cut the chicken thighs into bite‑size pieces.

   Time: PT10M

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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