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Big Batch Jambalaya Serves 30

Making big batch jambalaya for Mardi Gras at home is not as easy as just doubling or tripling your recipe. You have to take into account a variety of things, including the size of your pot (as the pot gets bigger, the ratio of liquid to rice gets smaller). WHAT YOU WILL NEED: ½ cup Rouses Vegetable Oil 3 pounds boneless pork, cubed 3 pounds boneless skinless chicken breast, cubed 3 pounds Rouses Smoked Sausage, cut into ¼-inch slices 2 pounds Rouses fresh Green Onion Sausage, removed from casing 6 (32-ounce) containers Rouses Fresh Cuts Seasoning Mix 2 tablespoons chopped garlic 3 quarts chicken stock 3 quarts beef stock 3 (10-ounce) cans original Ro-Tel Tomatoes and Green Chiles 2 tablespoons Kitchen Bouquet 2 tablespoons Liquid Smoke Tony Chachere’s Creole Seasoning, to taste 12 cups instant rice, uncooked HOW TO PREP: In a 40-quart cast-iron jambalaya pot, heat vegetable oil. Season and brown all meats separately, starting with the pork, then chicken and the sliced smoked sausage. Remove each meat from pot as it is finished browning and set aside. Remove excess oil from pot. Add the Rouses Fresh Cuts Seasoning Mix, fresh green onion sausage and garlic. Sauté for 10 minutes, then return pork, chicken and smoked sausage to pot. Add the chicken and beef stock, Ro-Tel Tomatoes, Kitchen Bouquet, Liquid Smoke and Creole Seasoning. Bring to a boil, then lower heat to medium. Cover and cook for 20-30 minutes. Add instant rice and stir until rice is completely covered with liquid. Cover pot and turn off heat. Let stand for 10 minutes. Remove cover, fluff rice and serve. Rouses Jambalaya Dinner Mix Serves 6-8 Chef Nino’s dresses up our Jambalaya Dinner Mix with chicken, but you can use sausage or shrimp, or a combination of meat and seafood. Adding tomato — and including shrimp — makes this a Creole “red” jambalaya.

WHAT YOU WILL NEED: 1 Rouses Rotisserie Chicken, deboned and shredded 1 tablespoon Rouses Olive Oil 1 box Rouses Jambalaya Dinner Mix 2½ cups water 1 tablespoon butter 2-4 tablespoons tomato sauce (optional)

HOW TO PREP: Heat olive oil in a 2-quart pot over medium-high heat. When olive oil starts to shimmer, add chicken and contents of jambalaya dinner mix, water and butter to the pot. (Optional: Add tomato sauce.) Stir until well-blended. Bring mixture to a boil. Reduce heat, cover and simmer for 20- 30 minutes, stirring occasionally.

48 ROUSES JANUARY FEBRUARY 2021