"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Jambalaya Recipe

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This recipe for Jambalaya, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roy Guidry
Added: Saturday, April 22, 2006


2 lemons
5 lbs.onions, diced
1 C celery
1 bell pepper
5 lbs. Boston butt (remember,there is one lb of bone)
1 can cream mushroom soup
Kitchen Bouquet (to add color)
5 lbs. Manhattan or Uncle Ben's long grain rice
1 bunch shallots (use whites first, green part later)
5 lbs. smoked sausage
3 cans Dawn's Mushroom Steak Sauce
1 can Rotel tomatoes (diced up tomatoes)
Lea & Perrins worcestershire sauce

Boil sausage in water and remove. Brown pork until it sticks
to a gratoon; take out. Brown onions, shallot whites, and
celery; add sausage & pork. Add 1 gallon of liquid to 5 lbs.
rice, counting Rotel, mushroom soup, sausage broth
(remember to skim the grease). Bring to a boil & cook. Turn
fire off & cool. Skim grease. Add parsley & shallots (greens).
Taste, season to taste (be a little hotter & salty). Bring to a
boil & add rice. Stir rice until liquid is absorbed. Reduce heat
real low, cook covered for 25-30 min. Remove lid and stir.
Place lid on for 15 more min. Check & stir.

Number Of Servings:
Number Of Servings:
25-30 people
Preparation Time:
Preparation Time:
1 1/2 hrs.




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