Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?

3 1/8 cups chopped onion


6 1/4 cups diced celery


1 1/2 cups butter, margarine, or chicken fat


6 1/4 quarts chicken broth


6 1/4 cups rice, uncooked


6 1/4 teaspoons salt


3/4 teaspoon black pepper


25 cups cooked and diced chicken


9 3/8 cups diced carrots


12 1/2 tablespoons minced parsley





In 2-quart saucepan, cook onion and celery in butter until golden brown. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. Sprinkle with parsley and serve.








OR:





75 bacon slices


6 1/4 cups flour


25 tablespoons flour


18 3/4 teaspoons chili powder


1 1/2 teaspoons cayenne pepper


50 chicken thighs


50 chicken drumsticks


18 3/4 teaspoons salt


1 1/2 teaspoons black pepper


12 1/2 cups finely chopped onion


12 1/2 cups finely chopped celery


12 1/2 cups chopped green bell pepper


25 garlic cloves, minced


350 fluid ounces canned tomatoes, undrained


25 cups chicken broth


12 1/2 cups water


12 1/2 cups rice, uncooked


12 1/2 tablespoons Worcestershire sauce


6 1/4 bay leaf





1.In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes. Remove bacon; set aside.





2.Mix flour, 1/2 teaspoon chili powder and the cayenne pepper. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour).





3.Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides. Remove chicken; keep warm. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes. Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp). Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven. Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder. Return chicken to pan; add Worcestershire sauce and bay leaf. Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done.





4.Sprinkle with crumbled bacon when ready to serve.





OR:





7 1/2 pounds cooked smoked beef sausage, cut into 1/4-inch-thick slices


7 1/2 pounds boneless skinless chicken breasts, cut in 1-inch pieces


2 1/2 teaspoons salt


1 1/4 teaspoons ground black pepper


15 medium onions, chopped


10 cups chopped celery


10 medium green bell peppers, chopped


15 cloves garlic, minced


2 1/2 teaspoons ground red pepper


30 cups chicken broth


20 cups uncooked long grain white rice*


5 teaspoons paprika





1.Heat 8-quart oven-safe Dutch oven or stockpot over medium heat until hot. Add sausage; cook 5 to 7 minutes or until browned. Remove from pan; set aside.





2.Add chicken, salt, and pepper to pan; cook 3 to 5 minutes or until chicken is browned. Remove from pan. Drain fat, leaving 1 tablespoon.





3.Add onions, celery, green peppers, garlic and red pepper; cook, stirring 7 to 10 minutes or until vegetables begin to brown. Stir in chicken broth, reserved sausage and chicken, rice and paprika. Bring to a boil; cover and bake at 375 degrees 30 minutes or until liquid is absorbed and rice is tender, stirring once or twice during cooking.Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
www.allrecipes. com. Yes, you can scale up or scale down, but what I like about the site is that you can read reviews posted by other users which will help you determine which recipe is better than the rest.





Good luck!Hi, I need a bulk recipe to cook jambalaya for about 50 or more people. Prefer sausage and chicken recipe.?
Sausage is better. Beef Kielbasa
';For when you really have to feed an army!';





Original recipe yield:


50 servings





PREP TIME 25 Min


COOK TIME 3 Hrs 10 Min


READY IN 6 Hrs 30 Min


US METRIC





SERVINGS About scaling and conversions





INGREDIENTS


1 cup soy sauce


4 tablespoons dried thyme


1 teaspoon cayenne pepper


2 tablespoons paprika


2 onions, chopped


2 tablespoons ground black pepper


16 skinless, boneless chicken breast halves


3/4 pound bacon, cut into small pieces


8 onions, diced


4 cloves garlic, minced


6 tablespoons all-purpose flour


3 pounds chorizo, sliced into chunks


3 pounds cooked ham, cut into 1/2 inch pieces


3 tablespoons dried thyme


4 teaspoons cayenne pepper


5 cups chicken stock


6 (14.5 ounce) cans peeled and diced tomatoes with juice


4 green bell pepper, chopped


6 cups uncooked white rice


10 pounds medium shrimp - peeled and deveined


DIRECTIONS


Chicken Marinade: In a large, shallow glass baking dish, mix together soy sauce, 4 tablespoons dried thyme, 1 teaspoon cayenne pepper, 2 tablespoons paprika, 2 chopped onions and 2 tablespoons black pepper. Place the chicken in the marinade. Refrigerate for at least 3 hours.


Saute bacon in a Dutch oven over medium heat until brown. Add the onion and garlic. Continue to cook 5 minutes. Mix in flour and sausage. Cook 5 minutes more; stirring frequently. Add the ham, thyme, cayenne, chicken stock, tomatoes, reserved juice and green peppers and bring to boil. Stir in rice and cover. Cook for 25 minutes. Remove from heat and cool completely and refrigerate.


Two hours before you intend to serve the jambalaya, discard marinade and bake chicken breasts at 500 degrees F (250 degrees C) for 12 minutes, or until the flesh is firm when pressed with finger. Remove from oven. Cool and slice into bite-size pieces.


Reduce oven's temperature to 250 degrees F (120 degrees C). Place covered jambalaya on large baking tray filled with to water. Bake until warm, about 2 hours.


Just before serving the jambalaya, boil 5 quarts of water. Add the shrimp and cook for 3 minutes until they are firm to the touch. Drain well. Toss shrimp and chicken with jambalaya mixture and serve.


Note
Listen if you usually cook for 6 people just triple the amount.I bake my jambalaya so it will not burn my rice.I use a real big roaster.I seen that one person puts carrots in their mix--May I suggest that you just use the trinity.Green onions,bell pepper,and celery.I know you wanted chicken and sausage, but try this secret.Sprinkle a little bit of powdered shrimp in before you add the rice.BAM.be careful, not more than 2 tabs.Have fun at the party, sounds like good eatings coming...
Try allrecipes.com I use the site frequently, and they have a feature on there that allows you to adjust any recipe for the number of servings you want.