Package For 30 Recipe

Prep proteins and vegetables

Thaw shrimp (if using) and pat dry. Cut chicken thighs into 1-inch pieces. Slice sausage into 1/4-inch rounds. Dice onions, bell peppers and celery; mince garlic. Measure out spices, stock and tomatoes. If making pastalaya, measure dry pasta; if making jambalaya, have rice ready.

Brown sausage and chicken

In a large stockpot or two large hotel pans on the stove (use at least a 20–24-quart pot), heat 1 cup oil and 8 tbs butter over medium-high heat. Add sliced sausage in batches and brown for 4–5 minutes until edges are caramelized. Remove and reserve. Add chicken pieces in batches and brown 6–8 minutes until golden and mostly cooked through. Remove and reserve with sausage.

Sauté vegetables

Reduce heat to medium. Add remaining oil if needed then add diced onion, bell pepper and celery. Sauté 8–10 minutes until softened. Add minced garlic and cook 1–2 minutes until fragrant.

Combine and season

Return sausage and chicken to the pot. Stir in diced tomatoes with juice, Creole seasoning, thyme, bay leaves, salt, pepper and hot sauce. Cook 4–6 minutes to marry flavors.

For Jambalaya (rice)

Add 15 cups rice and 45 cups stock to the pot. Stir to combine, bring to a steady simmer over medium-high heat. Reduce heat to low, cover tightly and simmer gently 18–25 minutes, or until rice is tender and liquid is absorbed. In the last 5 minutes of cooking, nestle shrimp on top (if using) so they cook through (about 3–5 minutes) and turn opaque. Remove bay leaves before serving. Fluff rice with a fork and taste; adjust seasoning.

For Pastalaya (pasta)

Bring 12–15 cups of stock (or water) to a boil in a very large pot. Add dry pasta (about 18 lbs split across large pots if needed) and cook until just shy of al dente (reduce package time by 2 minutes). Drain pasta, reserve 4 cups of cooking liquid. Add pasta to the sausage/chicken/tomato mixture and stir, adding reserved liquid or extra stock to achieve a slightly saucy consistency. If using shrimp, add in last 3–5 minutes to cook through. Adjust seasoning and remove bay leaves before serving.

Finish & hold

Taste and adjust salt, pepper and hot sauce. Keep warm in covered hotel pans or chafing trays at 140°F (60°C) until service. Stir occasionally to prevent sticking; add a little stock if mixture dries.

If using dry beans

Sort and rinse 9 lbs dry beans. Soak overnight in cold water (cover by several inches) or use quick-soak: bring to boil for 2 minutes, remove from heat and let sit 1 hour, then drain.

Cook beans

In a very large pot, heat 6 tbs olive oil over medium heat. Add 4 cups chopped onion and 6 tbs minced garlic; sauté 5–7 minutes until translucent. Add soaked/drained beans, smoked ham hocks or bacon (if using), bay leaves and 36 cups water or stock. Bring to a boil, reduce to a simmer and cook gently 1.5–2.5 hours until beans are tender (time varies by bean age). Skim foam occasionally and add more water if needed to keep beans covered.

If using canned beans

Sauté onion and garlic in olive oil as above. Add drained canned beans (equivalent to 9 lbs dry), ham hock if using, bay leaves and 6–8 cups stock. Simmer 20–30 minutes to meld flavors; mash some beans against the pot to thicken if desired.

Season & finish

Remove bay leaves and ham hocks (if used), shred meat and return to pot. Season with 4 tbs salt and 2 tbs black pepper, adjust to taste. Keep warm for service; stir occasionally and add a splash of stock if beans thicken too much.

Shortly before service, place mixed salad greens in large bowls or hotel pans. Arrange sliced cucumber, halved cherry tomatoes, sliced red onion and shredded carrots on top. Keep chilled at 40°F (4°C) until serving. Toss with dressing just before handing out to keep greens crisp.

In a large bowl or food-safe container, whisk together 3 cups red wine vinegar, 12 tbs Dijon mustard, 12 tbs honey, 6 tbs minced garlic, 4 tbs salt and 2 tbs black pepper. Slowly stream in 6 cups olive oil while whisking constantly until emulsified. Taste and adjust seasoning. Transfer to squeeze bottles or pourers and refrigerate until service. Shake or whisk before using.

Warm dinner rolls in oven at 300°F (150°C) covered with foil for 10–12 minutes before service, or serve at room temperature. Place softened butter in small serving dishes. Provide 10 serving spoons distributed among hot trays (main and beans). Arrange mains, beans, salad and rolls on the service line with appropriate utensils and labels.