Package For 20 Most Ordered Recipe
Serves 20 Includes your choices of jambalaya or pastalaya & beans, green salad, salad dressing, rolls, and serving spoons.
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Ingredients
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Main (choice of Jambalaya or Pastalaya) - serves 20
Red Beans
Green Salad + Dressing
Rolls + Serving items
Method
Main (choice of Jambalaya or Pastalaya) - serves 20
- 1
Prep
If using dried rice, rinse and drain. Chop all vegetables and proteins as listed. If making Pastalaya, have cooked pasta drained and kept al dente. If using dried shrimp, thaw and pat dry.
- 2
Sear proteins
In a very large stock pot or two 12- to 16-quart pans, heat 1/2 cup oil over medium-high heat. Season chicken and pork (if using) with 1 tsp salt and 1/2 tsp pepper. In batches, brown chicken pieces 4–5 minutes until golden; transfer to a platter. Brown sausage slices 3–4 minutes until edges caramelize; transfer. If using pork, brown similarly. Reserve juices in pot.
- 3
- 4
Build the pot
Return browned chicken and sausage (and pork if using) to the pot. Stir in diced tomatoes, tomato sauce, Creole seasoning, thyme, bay leaves, remaining salt and pepper. Add chicken stock and bring to a simmer, scraping up browned bits. Simmer uncovered 10 minutes to marry flavors.
- 5
Cook rice (Jambalaya) or assemble Pastalaya
For Jambalaya: Stir in rice, making sure grains are evenly distributed. Bring to a gentle boil, then reduce heat to low, cover and simmer 18–22 minutes until rice is tender and liquid is absorbed. Stir once midway to prevent sticking. About 5 minutes before the end, stir in shrimp to cook through (2–4 minutes) if using. For Pastalaya: Instead of adding rice, add cooked pasta to the simmering sauce and stir to combine. If sauce is too thick, add up to 2–4 cups additional stock. Heat through 5–7 minutes so pasta absorbs flavors. If shrimp are used, add in the last 3–5 minutes.
- 6
Finish & garnish
Taste and adjust seasoning. Remove bay leaves. Stir in chopped parsley. Keep warm in full-size steamtable pans or insulated carriers for catering. Stir occasionally and add small amounts of hot stock or water if it begins to dry.
Red Beans
- 7
If using dried beans
Soak beans overnight in cold water covering by 2 inches or use quick-soak (bring to boil 2 minutes, remove from heat and soak 1 hour). Drain and rinse before cooking.
- 8
Cook beans
In a large pot, sauté the diced onion, green pepper and celery in 2 tbs oil over medium heat until softened (6–8 minutes). Add minced garlic and cook 1 minute. Add rinsed beans, ham hocks (or bacon), bay leaves, Creole seasoning, chicken stock (or water) and salt. Bring to a simmer, cover, and cook gently 1.5–2 hours until beans are tender, stirring occasionally and adding water if necessary.
- 9
Mash & finish
When beans are tender, remove ham hock, shred meat and return to pot. Mash about 1/4 of the beans against the side of the pot to thicken the sauce, or use an immersion blender briefly for a creamier texture. Simmer uncovered 10–15 minutes to develop thickness. Adjust seasoning and keep warm for service.
Green Salad + Dressing
- 10
Prepare salad
Wash and spin-dry the salad greens. Halve cherry tomatoes, slice cucumbers and red onion. Combine greens, tomatoes, cucumber and onion in large chilled bowls or catering pans. Keep refrigerated until service.
- 11
Make dressing
Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper in a pitcher or jar until emulsified. Taste and adjust sweetness or acidity. For catering, keep dressing chilled and serve on the side or lightly toss just before serving to prevent wilting.
Rolls + Serving items
- 12
Warm rolls
Place rolls in covered pans, cover with foil and warm in a 325°F oven for 10–12 minutes or until soft and warmed through. Keep covered to retain heat and moisture.
- 13
Pack & serve
Portion the main (Jambalaya or Pastalaya) and red beans into full-size steam table pans for service. Place salad and chilled dressing in separate containers. Provide rolls in covered trays with butter on the side. Include serving spoons and tongs (about 1 per pan). Label pans with contents and reheating/holding instructions: keep hot foods at 140°F+ and cold foods under 40°F.