Package For 30 Most Ordered Recipe

Prep

If using dried rice, measure and rinse rice until water runs clear. If making pastalaya, measure pasta and set aside. Thaw and pat dry any seafood. Dice chicken, slice sausage, and mince garlic; set vegetables diced as listed.

Cook proteins and vegetables

In a very large heavy pot or two hotel pans on stovetop, heat vegetable oil over medium-high heat. Add sliced andouille sausage and brown about 5 minutes. Add diced chicken and cook until lightly browned and cooked through, about 8–10 minutes. Remove half the sausage+chicken mixture if using two pots to balance. Add onions, bell pepper, and celery (the 'holy trinity') to the pot and sauté until softened, about 7–10 minutes. Add garlic and sauté 1 minute more.

Build jambalaya

Stir in crushed tomatoes, Worcestershire sauce, creole seasoning, dried thyme, bay leaves, salt, and black pepper. Add rinsed rice and chicken stock, stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 25–30 minutes. If rice needs more liquid, add hot stock 1–2 cups at a time. With 5 minutes remaining, fold in shrimp (if using) and cooked sausage/chicken reserved earlier; cook until shrimp are pink and cooked through.

Build pastalaya (alternate)

If pastalaya chosen, instead of adding rice, bring chicken stock to a simmer, add pasta and cook until al dente (follow package but reduce 1–2 minutes to avoid overcooking when resting). Stir in crushed tomatoes, Worcestershire sauce, creole seasoning, thyme, bay leaves, salt, and pepper. Combine in cooked sausage and chicken and finish with a drizzle of olive oil. Adjust seasoning. Drain any excess liquid if necessary while keeping saucy consistency.

Finish and hold

Remove bay leaves. Taste and adjust seasoning. Transfer jambalaya/pastalaya to catering pans, garnish with chopped green onions and parsley. Keep covered and hold at 140°F (60°C) or above for serving.

If using dried beans (recommended)

Rinse beans and remove debris. Soak overnight or use quick soak (cover with water, bring to boil 2 minutes, remove from heat and soak 1 hour). Drain and rinse.

Cook beans

In a large kettle, combine soaked/drained beans with chicken stock (or water) and bring to a simmer. Add diced andouille sausage, onion, bell pepper, celery, garlic, creole seasoning, bay leaves, salt, and pepper. Simmer gently, uncovered or partially covered, until beans are tender and creamy, 1.5–2 hours (or 45–60 minutes if pressure-cooked). Stir occasionally and add hot water/stock if needed to maintain saucy consistency.

Mash & finish

When beans are tender, use a potato masher or back of a spoon to mash some beans against the side of the pot to thicken. Adjust seasoning. Remove bay leaves and garnish with chopped green onion. Keep warm for service at 140°F (60°C).

If using canned beans (time-saving)

Drain and rinse canned beans. Sauté vegetables and sausage, add beans, stock, and seasonings, simmer 30–45 minutes to meld flavors and thicken; mash some beans to thicken if desired.

In large chilled pans or bowls, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Keep salad chilled until service. Place dressings (ranch and vinaigrette) in labeled containers next to the salad. Provide serving tongs. Toss salad with dressing just before serving to prevent wilting.

Warm dinner rolls in oven at 300°F (150°C) for 8–12 minutes covered with foil just before service. Place room-temperature butter in serving dishes or pre-portion into single-serve butter pats. Provide tongs or baskets for rolls.

Arrange jambalaya/pastalaya pans and red beans pans on the buffet with serving spoons. Garnish mains with chopped green onions and parsley. Place rolls, butter, salad, dressings, and serving utensils in an organized flow for guests. Keep hot items at 140°F (60°C) or hotter and cold items below 40°F (4°C) until served.