How to cook a 10 gallon Jambalaya

Ingredients

• 12 lb Smoked Sausage (sliced into 1‑inch pieces)
• 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)
• 8 cloves Garlic (minced)
• 2 tbsp Black Pepper (freshly ground)
• 2 tbsp Salt (kosher or sea salt)
• 48 oz Chicken Stock (low‑sodium, liquid)
• 32 oz Brown Sugar Water (brown sugar dissolved in water (2 bottles, 16 oz each))
• 24 qt Water (filtered or bottled)
• 15 lb Long Grain Rice (rinsed until water runs clear)
• 2 tbsp Southern Boys Seasoning (store‑bought Southern spice blend (optional))

Instructions

1. Prep All Ingredients

   Slice the smoked sausage, cut chicken thighs into bite‑size pieces, cube the pork shoulder, dice the holy trinity vegetables, and mince the garlic.

   Time: PT15M

2. Add Water and Bring to a Boil

   Pour 24 quarts of water into the 10‑gallon stockpot and place over high heat. Bring to a rolling boil.

   Time: PT15M

3. Season the Broth

   Stir in the chicken stock, brown sugar water, salt, black pepper, and Southern Boys seasoning. Mix well.

   Time: PT5M

4. Add Meats and Vegetables

   Add the sliced sausage, chicken pieces, pork cubes, and the diced holy trinity to the boiling broth. Stir to combine.

   Time: PT5M

5. Introduce the Rice

   Gradually add the rinsed rice, stirring constantly to keep the grains from clumping or sticking to the bottom.

   Time: PT5M

6. Simmer Until Rice Is Cooked

   Reduce heat to a medium‑low simmer, cover the pot, and let cook for 20‑30 minutes, or until the rice is tender and the flavors have melded.

   Time: PT30M

7. First Flip

   Using the large paddle, gently lift and flip the entire contents of the pot to ensure even cooking and distribution of flavors.

   Time: PT5M

8. Rest and Serve

   Turn off the heat, let the pot sit covered for 5 minutes, then give a final gentle stir and serve hot.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

68 g

Fat

22 g

Fiber

2 g