Poncho'S Jambalaya(240 Servings)
A hearty and flavorful Cajun-style jambalaya packed with rice, pork, sausage, and fresh vegetables. The smoky, spicy flavors make it perfect for large gatherings or family dinners, offering a comforting taste of Louisiana cuisine with bold, savory notes and a touch of heat.
Ingredients
- 40 lbs. Mahatma Extra Long Grain rice ⓘ
- 40 lbs. cubed pork
- 30 lbs. mild smoked sausage ⓘ
- 35 lbs. onions, chopped
- 10 large bell peppers, chopped
- 5 bunches celery, chopped ⓘ
- 8 packs shallots, chopped ⓘ
- 1 large bottle Lea & Perrin sauce ⓘ
- 1 bottle Louisiana hot sauce ⓘ
- 6 cans diced Rotel ⓘ
- 1 50-oz. cream of mushroom soup ⓘ
- 1 box salt
- 2 46-oz. cans V-8 juice ⓘ
Instructions
- In a large stockpot, sauté chopped onions, bell peppers, celery, and shallots until tender.
- Add cubed pork and cook until browned.
- Stir in the smoked sausage and cook for a few minutes.
- Add the rice and cook, stirring to coat with the vegetables and meats.
- Pour in the diced Rotel, V-8 juice, cream of mushroom soup, Lea & Perrin sauce, and hot sauce.
- Add salt to taste.
- Add water as needed to reach a total of 8 gallons of liquid.
- Bring to a boil, then reduce heat and simmer uncovered for about 1-2 hours, stirring occasionally, until rice is cooked and flavors meld.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or a bay leaf during cooking. If you're looking for a lighter option, substitute chicken or turkey sausage for the smoked sausage. You can also use brown rice instead of white for added nutrition, but adjust cooking time accordingly. For a spicier kick, add more Louisiana hot sauce or diced jalapeños.
Serving Suggestions
Serve your jambalaya hot, garnished with chopped green onions or parsley for a fresh touch. It pairs wonderfully with Creole Style Green Beans or a simple green salad for a balanced meal. For a heartier feast, consider serving it alongside cornbread or over a bed of sautéed greens to soak up the flavorful sauce.
Storage & Reheating
Store any leftovers in airtight containers in the refrigerator for up to 4 days. To reheat, simply warm in a pot over low heat, adding a splash of water or broth to prevent sticking. You can also microwave individual portions, covered, for about 2-3 minutes, stirring halfway through for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Poncho'S Jambalaya(240 Servings) contains roughly 3595 calories, with 58g protein, 287g carbohydrates, and 248g fat. It is an excellent source of protein (116% of the Daily Value), iron (109% of the Daily Value), and dietary fiber (70% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this jambalaya ahead of time?
Absolutely! You can prepare the jambalaya a day in advance and refrigerate it. The flavors will deepen overnight, making it even tastier. Just be sure to let it cool completely before storing, and reheat thoroughly before serving.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the pork and sausage with a mix of hearty vegetables like zucchini, mushrooms, and additional beans. You can use vegetable broth instead of V-8 juice for a flavorful base. Adjust the spices to enhance the flavor profile to your liking.
What type of rice is best for jambalaya?
Extra long grain rice, like Mahatma, is ideal for jambalaya as it cooks up fluffy and absorbs flavors well. If you prefer, you can also use basmati or jasmine rice, but check cooking times as they may differ slightly. Always rinse rice before cooking to remove excess starch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).