Making a Medium Sized Jambalaya

[SigNate]

Tomorrow is my Knights council's annual car show and this year I'm making the jambalaya. Just finished prepping and have the last of twenty five pounds of chicken thighs smoking on the Traeger. The first batch was about thirteen pounds of boneless skinless with a lil seasoning for layering of flavors. Sliced up eighteen pounds of hot and smoked sausages, diced 3.5 lbs of spicy tasso and pre-measured mixed up the seasonings and rice weighed out. I got the onions diced up already and I used the food processor to chop up the garlic. I'm almost ready to go! I'll be getting started with the cooking probably between 3:30-4:00 pm tomorrow afternoon.



A little liquid refreshment is always recommended!



Spicy Louisiana Tasso




I'll get some pictures of the cook tomorrow. Oh, this should make about 13 or fourteen gallons of jambalaya.