Catering Recipe

Cook chicken and sausage

In a large commercial steam-jacketed kettle or two large stockpots over medium-high heat, add 1/2 cup vegetable oil. When oil is shimmering, add chicken pieces in a single layer (work in batches if necessary). Brown chicken 4–6 minutes per side until golden but not fully cooked through. Transfer to a sheet pan. Add sliced andouille to the pot and brown 3–4 minutes until edges caramelize. Remove and combine with chicken on the sheet pan.

Simmer base

Return any browned bits to the pot. Add chicken stock and canned diced tomatoes with juice. Stir, scraping the bottom to deglaze. Bring to a gentle simmer (medium heat).

Add rice

Stir in the uncooked rice, making sure it is submerged and evenly distributed. Reduce heat to medium-low so the liquid maintains a gentle simmer. Cover the pot partially and simmer, stirring occasionally, for 18–22 minutes, until rice is tender but not mushy and most liquid is absorbed.

Cook shrimp

When rice is nearly done (after about 15–18 minutes), heat a separate sauté pan with remaining 1/2 cup oil and 4 tbsp butter over medium-high heat. Season shrimp lightly with salt and pepper. Sauté shrimp in batches 1–2 minutes per side until just pink and opaque. Remove and keep warm. Shrimp will be added to the finished pot to prevent overcooking.

While browning proteins, in a separate heavy-bottomed pan or in the same kettle if space allows, melt 4 tbsp butter with the remaining oil over medium heat. Add diced onion, bell pepper and celery (the trinity). Sauté, stirring frequently, 6–8 minutes until softened and translucent. Add minced garlic and cook 1 minute until fragrant without browning. Transfer the softened mirepoix to the main pot with the stock and tomatoes before adding rice so the flavors meld.

After adding stock and mirepoix, stir in Cajun seasoning, smoked paprika, dried thyme, bay leaves, Worcestershire sauce, hot sauce, salt and black pepper. Taste the simmering liquid and adjust seasoning gradually (this quantity is for catering scale — increase heat or salt carefully). Continue to simmer for 5 minutes to allow the seasonings to bloom before adding rice.

When rice is tender and most liquid absorbed, remove bay leaves. Fold the browned chicken and sausage back into the pot, then gently fold in the cooked shrimp and half of the chopped parsley and green onions. Check seasoning and adjust salt, pepper or hot sauce to taste.

Let the jambalaya rest covered off heat 5–10 minutes to settle. Portion into catering pans, buckets, or coolers. Sprinkle remaining parsley and sliced green onions on top and tuck lemon wedges around the pans for guests to squeeze over individual servings.

Keep hot-held at 140°F (60°C) or above for service. If transporting for pickup/cooler delivery, use insulated hot boxes. For family meal cooler delivery (if serving cold), cool rapidly in shallow pans, refrigerate at 40°F (4°C) or below and instruct customer to reheat thoroughly to 165°F (74°C) before serving.