Commercial Jambalaya Concentrate
Yield - about 18 Gallons
15 LBS MANDAS MILD SMOKED PORK SAUSAGE (Sliced 1/4 inch thick)
10 LBS MANDAS HOT SMOKED BEEF SAUSAGE (Sliced 1/4 inch thick)
24 LBS BONELESS- SKINLESS CHICKEN THIGH MEAT
20 LBS ONIONS (Diced)
7 LBS CELERY (Chopped)
5 LBS BELL PEPPERS (Chopped)
1 LB PREMIUM CHICKEN SOUP BASE
1/4 CUP WHOLE THYME LEAFS
2 TBSP SWEET BASIL
1 -1/2 CUPS GRANULATED GARLIC
1/4 CUP COARSELY GROUND BLACK PEPPER
1/4 CUP WHITE PEPPER
1/4 CUP GROUND CAYENNE PEPPER
1 CUP DRIED PARSLEY FLAKES
6 GALLONS WATER
25 LBS PAR BOILED RICE (Par Excellance, Uncle Bens or Chefway are all very good)
In a 20 gallon cast iron pot and over high heat, brown the sausage slices. Use a large stainless steel paddle, and constantly move the meat from the bottom of the pot. Be careful not to burn the meat. Normally Mandas sausage has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.
Add the thigh meat and lightly brown the chicken on all sides. Again use the paddle to keep the meat from sticking and burning to the bottom of the pot. The above process should take 45 minutes to an hour. Be careful not to over cook the thigh meat to the point that it shreds.
Lower the heat to medium and add the onions, celery and bell peppers; sauté for about 25 minutes or until the onions and celery are very limp. Scrape the bottom of the pot to remove all the graton. This is where the jambalaya gets its distinct color and taste. Add the remaining seasonings. At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially, it allows the seasonings to marry.)
When you are ready to cook the jambalaya, add the water to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Scrap the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer covered for at least 25 minutes.
If Mandas brand sausage is not available than any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
For a richer jambalaya substitute chicken or turkey stock for the water called for above. (If so, you will not require the chicken soup base called for in the recipe.)
The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, use the paddle to gently, fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
This is the recipe that we use commercially.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.