Jambalaya

Name: Jambalaya
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 35 servings
Ingredients: 1 pound (4 sticks) butter; 4 pounds alligator sausage; 1 1/2 cups minced garlic; 4 pounds boneless chicken thighs; 1 1/2 cups Creole seasoning; 4 yellow onions, chopped; 8 cups chicken stock; 20 cups converted rice; 2 cups tomato sauce; 4 red bell peppers, seeded and chopped; 2 green bell peppers, seeded and chopped; 1 bunch celery, chopped

Recipe courtesy of The Swamp Shack

Watch how to make this recipe.

Jambalaya

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Level: Easy
Yield: 35 servings

Total: 55 min
Prep: 15 min
Cook: 40 min

Level: Easy
Yield: 35 servings

Total: 55 min
Prep: 15 min
Cook: 40 min

Ingredients

1 pound (4 sticks) butter

4 pounds alligator sausage

1 1/2 cups minced garlic

4 pounds boneless chicken thighs

1 1/2 cups Creole seasoning

4 yellow onions, chopped

8 cups chicken stock

20 cups converted rice

2 cups tomato sauce

4 red bell peppers, seeded and chopped

2 green bell peppers, seeded and chopped

1 bunch celery, chopped

Directions

Melt the butter in a 20-quart cast-iron pot over high heat. Cook until browned but not burned.
Add the sausage and cook for 2 minutes. Add the garlic and cook until pasty, about 2 more minutes.
Add the chicken thighs and cook, stirring constantly, until they reach 170 degrees F on an instant-read thermometer. Add the Creole seasoning halfway through and break up the thighs into chunks with wooden spoon.
Add the onions and cook for 2 minutes. Add the chicken stock and bring to a boil. Add the rice and cook over low heat, covered, for 4 minutes. Add the tomato sauce, bell peppers and celery and cook for 10 more minutes. Uncover, stir and remove from the heat.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.