We too had our Christmas this weekend. Seems to be so much easier to get everyone together and relaxed without all the rush!
My son bought me a 7 gallon cast iron jambalaya pot a year ago and I needed to use it. So jambalaya it is. And a lot of it!
I read several recipes to get the process in my mind and settled on this. The one thing I did wrong was add too much rice although some seemed to like it.
Saturday I boiled down two gallons of vegetable chicken pork broth. I strained good for use in the jambalaya.
Giving the scraps to the chickens which made them seriously happy!
For Sunday I used...
4 lbs of hickory smoked link sausage. Cut into pieces.
2 lbs of fresh breakfast sausage
6 lbs of chicken thighs (de-boned) cut into large bites...
3 lbs of pork rib meat
2 cups celery
2 cups bell pepper, orange,red,yellow
2 cups onion, maybe a little more...
1 cup fresh garlic
a palm full of poultry magic
salt
Homemade Broth for the liquid.
Saute the meat starting with the sausage. after that has cooked a while i scooped out some of the grease. Then added the rest of the meat and veggies..
Once the chicken was almost done I added the rice and broth, covered the pot, reduced the heat and let it sit undisturbed for 25 minutes.
Turned out pretty good for my first time with such a large batch.
I had not added the rice in the picture yet. Once I did and it cooked filled the pot up...
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