Jambalaya
Ingredients: best
if made in a 12 quart black pot
5 lbs.
Chicken
2-3 lbs. Smoked Sausage
4 lbs. Long Grain Rice
3-4 lbs. Onions
1 bunch Green onions
2 Bell Peppers
14 cups water
1/2 cup Oil
3 small Garlic cloves
Salt
Black Pepper
Red Pepper (cayenne)
Preparation:
Heat
oil in pot. Cut chicken into small bite-sized chunks, place
chicken in pot on high heat till water is cooked out and
fry golden brown. Cut sausage into 1/2 inch pieces, add
sausage to pot, reduce heat and fry chicken and sausage
until deep golden brown. Pour oil out of pot. Add onions
and cook on low heat until onions are brown. Add green
onions, bell pepper and garlic and simmer 5 minutes.
At
the Tailgate:
Add
14 cups of water and bring to a boil. Add salt until water
is a bit too salty. Add black and red pepper and make it "KICK!" (Don't
be shy, rice will absorb a lot of seasoning.) Add rice,
reduce heat. Cook rice down until grains are exposed (turning
every 3-4 minutes) put on lid, simmer for 15 minutes and
flip rice. Turn fire off and let stand for 5 minutes. Serves
15-20.
