Package For 50 Recipe
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: Jambalaya or Pastalaya) - quantities for 50 servings
Beans (serves 50)
Green Salad (serves 50)
Salad Dressing (choice: vinaigrette) - enough for 50
Rolls & Serving
Method
Main (Jambalaya or Pastalaya)
- 1
- 2
Brown proteins and sweat vegetables
In two very large stock pots or hotel pans on burners, heat 1/2 cup oil per pot over medium-high heat. Add chicken in batches to avoid crowding and brown on all sides (about 6–8 minutes per batch). Remove browned chicken and set aside. In the same pots, add sliced sausage and brown lightly (4–5 minutes). Remove and set aside. Add remaining oil if needed, then add diced onions, bell pepper, celery and cook until softened and translucent, about 8–10 minutes. Add minced garlic and cook 1–2 minutes until fragrant.
- 3
Build the dish
Return browned chicken and sausage to the pots. Stir in tomato paste and cook 2–3 minutes to develop flavor. Add canned diced tomatoes with juices, Cajun seasoning, thyme, bay leaves, hot sauce, salt and pepper. Stir to combine.
- 4
Add rice (for Jambalaya) or pasta (for Pastalaya)
For Jambalaya: add rinsed rice and pour in chicken stock (approx. 2.5 cups stock per cup rice). Stir, bring to a simmer, then reduce heat to low, cover and cook until rice is tender, about 18–22 minutes; check occasionally and add a little extra stock if rice is not fully cooked. For Pastalaya: bring stock to a vigorous simmer, add uncooked pasta directly to the pot (use slightly less liquid than for rice, about 1.75 cups stock per cup pasta) and cook, stirring frequently, until pasta is al dente and most liquid is absorbed (follow pasta package time but start checking early).
- 5
Finish and add shrimp
If using shrimp for jambalaya: during the last 5 minutes of cooking rice, stir in shrimp and cook until pink and opaque (2–5 minutes). For Pastalaya, add shrimp during last 3–4 minutes. Taste and adjust seasoning with additional salt, pepper or hot sauce. Remove bay leaves and stir in chopped parsley and squeeze lemon over if desired.
- 6
Hold for service
Keep the finished jambalaya/pastalaya in covered hotel pans or steam tables at 140°F (60°C) or hotter. Stir occasionally to prevent sticking and add a splash of stock if it dries out.
Beans
- 7
If using dried beans
Sort and rinse dried beans. Soak overnight in cold water with 2" of extra water or use quick-soak: cover with water, bring to a boil 2–3 minutes, then remove from heat and soak 1 hour. Drain and rinse before cooking.
- 8
- 9
Simmer beans
Add drained beans to the pot, pour in stock to cover (about 2 cups liquid per cup dried beans) and add cumin, chili powder, salt, and pepper. Bring to a boil, then reduce to a simmer, partially covered, and cook until beans are tender: 1.5–2.5 hours for dried beans (times vary). For canned beans, reduce cooking time: add canned beans (drained) near the end of the simmer to heat through for 20–30 minutes so they hold shape.
- 10
Finish and season
When beans are tender, taste and adjust seasoning. If too thin, simmer uncovered to thicken; if too thick, add a little stock or water. Remove ham hock, shred meat and return to beans if used. Keep warm for service.
Green Salad
- 11
Assemble salad
In large chilled bowls or food pans, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrots. Toss lightly to combine. Keep refrigerated until just before service.
- 12
Portioning
Toss or portion into individual salad containers or leave in large pans for guests to serve themselves. Keep covered and chilled.
Salad Dressing (Vinaigrette)
- 13
Make dressing
In a large container or food-grade mixing bowl, combine red wine vinegar, Dijon mustard, honey, minced garlic, salt and pepper. Whisk or blend briefly. While whisking, slowly stream in olive oil until emulsified. Taste and adjust acid/sweet/salt balance. Chill until service.
- 14
Serve
Transfer dressing to squeeze bottles or serving pitchers and label. Offer 3–4 ounces per 4–6 salads; for 50 servings the batch above yields approximately enough (about 8 cups).
Rolls & Serving
- 15
Warm rolls
If serving warm, wrap rolls in foil and heat in ovens at 300°F (150°C) for 10–15 minutes before service, or steam until warm. Place softened butter in serving dishes.
- 16
Set up service
Arrange jambalaya/pastalaya and beans in appropriate hot food pans with serving spoons (provide at least one spoon per pan; 6 spoons recommended for rotation). Place salad and chilled dressing nearby with serving utensils. Keep hot foods at 140°F+ and cold foods at 40°F or below until served.