Package For 20 Recipe

Prep

Rinse rice under cold water until water runs clear; set aside to drain. Dice vegetables, mince garlic, slice sausage and cut chicken into pieces.

Brown proteins

In a large 12–16 quart stock pot or two large braisers, heat 1/2 cup oil over medium-high heat. Brown chicken in batches (2–3 minutes per side) until lightly golden; remove and set aside. Add sausage and brown 3–4 minutes; remove and set aside with chicken.

Sauté vegetables

Add remaining oil if needed. Reduce heat to medium, add onions, bell peppers and celery; cook 6–8 minutes until softened. Add garlic and cook 1 minute.

Build

Return chicken and sausage to pot. Stir in crushed tomatoes, Creole seasoning, thyme, bay leaves, salt and pepper. Add chicken stock and bring to a gentle simmer.

Cook rice

Add drained rice, stir once to combine, cover and reduce heat to low. Simmer gently for 18–22 minutes until rice is tender and liquid absorbed. Do not stir frequently to avoid mushy rice. If mixture is dry before rice is cooked, add up to 2 cups extra stock.

Finish

Remove bay leaves. Fluff rice with fork, fold in chopped parsley and sliced green onions. Adjust seasoning to taste. Keep warm (hold at 140°F/60°C) until service.

Prep

Bring several large pots of salted water to a boil for pasta. Dice vegetables, mince garlic, slice sausage and cut chicken into pieces.

Brown proteins

In large braisers, heat 1/2 cup oil over medium-high. Brown chicken in batches until lightly golden; remove. Brown sausage 3–4 minutes; remove.

Sauté vegetables

Add onions, bell peppers and celery; cook 6–8 minutes until soft. Add garlic and cook 1 minute.

Simmer sauce

Return proteins to pot. Add crushed tomatoes, chicken stock, Creole seasoning, thyme and bay leaves. Bring to simmer and cook 10–12 minutes to meld flavors.

Cook pasta and finish

Cook pasta in boiling salted water until just shy of al dente (follow package for slightly undercooked). Reserve 2 cups pasta cooking water, then drain. Stir heavy cream into sauce, add drained pasta and reserved water as needed to reach a saucy consistency. Simmer 2–3 minutes to finish. Remove bay leaves, fold in parsley and green onions. Hold warm until service.

Soak beans (if using dried)

Quick soak: cover beans with 3" cold water, bring to boil 2 minutes, remove from heat and let sit 1 hour, then drain. Or overnight soak in cold water.

Cook beans

In a large stock pot, add soaked/drained beans, andouille or ham hocks, onions, garlic, bay leaves, thyme and stock. Bring to a boil, then reduce to a simmer. Cook gently 1.5–2 hours until beans are tender and creamy, stirring occasionally. Add more stock/water if necessary to maintain a saucy consistency.

Finish

Remove and shred any meat from ham hocks (if used) and return to pot. Season with salt and pepper to taste. Stir in sliced green onions just before service. Keep hot for serving.

In a large chilled bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, red onion and shredded carrots. Toss just before service with desired amount of dressing so greens remain crisp.

Make dressing

In a jar or bowl, whisk together red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Slowly whisk in olive oil until emulsified. Taste and adjust seasoning. Refrigerate until service; whisk again if separated.

Warm rolls in oven at 300°F (150°C) for 8–10 minutes covered with foil, or according to bakery instructions. Place butter in serving dish. Provide serving spoons (approx. one per 2 people) for each hot item: jambalaya/pastalaya, beans, and salad. Keep hot items at 140°F (60°C) during service and cold items chilled.