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Red Beans and Rice (5 Gallon Pot)
4 lbs Manda Sausage
3 lbs Red Beans (washed)
3 Onions (diced)
1 Bell Pepper (diced)
1 Celery Stalk (diced)
8 Chicken Bouillon Cubes
2 tbs. Minced Garlic
1 stick Butter
1½ gallons Water (or 25 cups)
(more water may be needed)
Cut sausage into 3 inch pieces. Melt the butter and cook the onions, bell pepper, celery, and garlic over medium heat for 5 minutes. Add the sausage and cook another 5 minutes. Add the beans, the water, and the bouillon cubes. Bring to a boil, reduce heat and simmer 4 hours or until the beans are tender. If necessary, add more water to the beans while they are simmering. Season to taste. Serve over cooked rice.
White Beans (5 Gallon Pot)
4 lbs Manda Sausage
3 lbs White Beans (washed)
3 Onions (diced)
1 Bell Pepper (diced)
1 Celery Stalk (diced)
8 Bouillon Cubes
3 tbs. Minced Garlic
1 stick Butter
1½ gallons Water (or 25 cups)
(more water may be needed)
Cut sausage into bite sized pieces.Cook the sausage over medium-high heat until browned. Once browned, remove the sausage from the pot and set aside.
Add the butter and cook the onions, bell pepper, celery, and garlic over medium heat until browned. Be sure to brown over medium heat so that the butter does not burn.
Add the sausage back to the pot and then add the beans, the water, and the bouillon cubes. Bring to a boil, reduce heat and simmer 3 hours or until the beans are tender. If necessary, add more water to the beans while they are simmering. Season to taste. Serve over cooked rice.
Chicken and Andouille Gumbo (5 Gallon Pot)
5 lbs Manda Andouille
10 lbs Boneless Chicken Meat
2½ cups Flour
2½ cups Vegetable Oil
4 lbs Onion
3 Bell Peppers
2 Celery Stalks
2 tbs Minced Garlic
2 gallons Water
8 Chicken Bouillon Cubes
You may use either boneless chicken breast meat or boneless chicken thigh meat. But, we suggest a combination of the two. Cut the chicken and andouille into bite sized pieces. Dice the onions, bell peppers, and celery.
Bring the burner up to medium heat. Add the flour and the oil and stir to make a roux the color of chocolate. To do this, you have to keep stirring for 20-30 minutes, so the roux does not burn.
Once the roux is formed, stir in the chicken and the andouille so it is coated with the roux. Brown over medium heat for 5 minutes, stirring frequently to keep the roux from burning. Stir in the onion, bell pepper, celery, and garlic and brown for an additional 5 minutes. Add the water and the bouillon cubes and stir very well so the roux is mixed well with the water. Bring to a boil, reduce and lightly boil for 10 minutes. Season to taste. Lower heat and simmer for 1 hour or until the meat is tender.
Serve with rice and french bread.
Chicken Sauce Piquante (5 Gallon Pot)
4 lbs Manda Sausage or Manda Andouille
15 lbs Boneless Chicken Meat
4 lbs Onion (diced)
3 cans Green Chiles
4 cans Diced Tomatoes
1 cup Diced Jalapenos
18 oz Tomato Paste
2 tbs Minced Garlic
8 Chicken Bouillon Cubes
1 cup Flour
1 cup Vegetable Oil
1½ gallons Water (or 25 cups)
You may use either boneless chicken breast meat or boneless chicken thigh meat. But, we suggest a combination of the two.
Cut the chicken and sausage into bite sized pieces. Bring the burner up to medium heat. Add the flour and the oil and stir to make a roux the color of chocolate. To do this, you have to keep stirring for 20-30 minutes, so the roux does not burn.
Once the roux is formed, stir in the chicken, the sausage, the diced onion, chilies, and garlic so they are coated with the roux. Cook over medium heat for 5 minutes, stirring so that the roux does not burn. Add the water, bouillon cubes, tomato paste, diced tomatoes and the jalapenos and stir very well so the roux is mixed well with the water. Bring to a boil, reduce and lightly boil for 10 minutes. Lower heat and simmer for 1 hour or until the meat is tender. Season to taste. Serve over rice or pasta.
Jambalaya (5 Gallon Pot)
5-7 lbs Manda Sausage
2 Boston Butts (or 12 lbs pork total)
5 lbs Rice
5 lbs Onion
4 Bell Peppers
3 Celery Stalks
3 tbs Minced Garlic
7 Chicken Bouillon Cubes
18 cups Water
Diced Green Onions
Cut the pork and sausage into bite sized pieces. Dice the onions, bell peppers, and celery.
Brown the sausage over medium-high heat until browned. Remove the sausage from the pot and set aside.
Next, season and cook the pork over medium-high heat until browned. Once browned, remove the pork and set aside.
Next, season and cook the onions, bell peppers, celery, and garlic over medium heat. Cook until the onions are browned thoroughly or "caramelized". Be sure to stir the onions regularly so that they do not burn.
Add the pork and the sausage back to the pot with the vegetables. Add the water and the bouillon cubes. Bring to a boil, reduce and simmer for about 30 minutes or until the pork is tender. Season the water and taste for seasoning with a spoon. The water should taste slightly salty (remember you add rice to the water, so the water should taste slightly over-seasoned).
Bring the water back to a boil. Stir in rice and continue stirring for 3-4 minutes. Cover the pot and lower the heat to low. Cook for 30 minutes without removing the cover. After 30 minutes, turn off the heat, remove the cover, add diced green onions and stir the rice. At this point, the rice should be cooked. Cover again and let sit for 10 minutes before serving.
Note: You can change the pork to chicken to make a Chicken Jambalaya
Paul’s "Pasta-Laya" (5 Gallon Pot)
6-7 lbs. Pork Roast. (cut in cubes and cut the fat off)
4 lbs. Smoked Pork Sausage
1 lb. Andouille
2 pkgs. of Noodles of your choice (32oz.)
2-Cans of Cream of Mushroom Soup
2- Cans of Rote1 Tomatoes
2- Pkgs. of Onion Soup Mix
1/3 Bottle of Dale’s Seasoning
1/3 Bottle of Worchester Sauce
2 Lg. Onions (chopped)
1 Bell Pepper (chopped)
2 Stalks of celery (chopped)
Brown sausage until a golden brown and then put in a separate container. Brown pork
roast until golden brown and put it to the side. Once you have browned the meat, brown
the onions until they are soft and brown. Once everything is browned you mix the onions
and meats together with about 12 to 14 cups of water. Add everything else except the noodles. Boil everything for about one hour or until the meat is tender. Add the noodles and make sure
the water is above the noodles. Cook to desired texture.
Note: We usually put about 8 – 10 cups Chicken broth in place of some of the water.
Additional Note:
It is customary,in South Louisiana, for the cook and his helpers to drink large quantities of beer while cooking any kind of Jambalaya.
(Use the same cooking directions as above for the following recipes)
Jambalaya (10 Gallon Pot)
10 lbs Manda Sausage
4 Boston Butts (or 25 lbs pork total)
12 lbs Rice
10 lbs Onion
6 Bell Peppers
4 Celery Stalks
4 tbs Minced Garlic
12 Chicken Bouillon Cubes
42 cups Water (2 gallons and 10 cups)
Diced Green Onions
Jambalaya (15 Gallon Pot)
16 lbs Manda Sausage
5 Boston Butts (or 35 lbs pork total)
17 lbs Rice
13 lbs Onion
6 Bell Peppers
4 Celery Stalks
4 tbs Minced Garlic
16 Chicken Bouillon Cubes
60 cups Water (3 gallons and 12 cups)
Diced Green Onions
Jambalaya (20 Gallon Pot)
20 lbs Manda Sausage
7 Boston Butts (or 40 lbs pork total)
25 lbs Rice
20 lbs Onion
8 Bell Peppers
6 Celery Stalks
7 tbs Minced Garlic
Chicken Bouillon Cubes to taste (about 25)
85 cups Water (5 gallons and 5 cups)
Diced Green Onions
Jambalaya (30 Gallon Pot)
35 lbs Manda Sausage
10 Boston Butts (or 60 lbs pork total)
35 lbs Rice
30 lbs Onion
12 Bell Peppers
10 Celery Stalks
Minced Garlic to taste
Chicken Bouillon Cubes to taste
120 cups Water (7 gallons and 8 cups)
Diced Green Onions
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