Items needed: |
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- 5 1/2 cups extra light olive oil
- 9 cups whole wheat flour
- 15 red peppers
- 9 red onions
- 3 packages celery
- 1 large bottle chopped garlic
- 12 ripe tomatoes
- 1/5 can Old Bay seasoning
- 30 lbs fresh, peeled de-veined shrimp
- 2 gal fresh, shucked oysters
- 10 lbs claw meat
- 2-3 bottles Georgia Peach Vidalia Onion Hot Sauce
- 15 cans 14.5 oz (250 oz) chicken broth
- 3 bottles chopped jalapenos
- 2 cans 12 oz tomato paste
- 1 bottle (20) bay leaves
- 3 large bages cut okra
- 2 cans whole peeled tomatoes
- 4 regular cans garlic, basil, oregano, diced tomato sauce
- 2 containers 36 oz Texati Besmati Whole Grain Rice
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This recipe makes about 9 gallons with shrimp, before adding oysters, crabmeat and rice. Final recipe makes about 15 gallons.
Directions:
- Pour 3 of the 9 gallons into a separate pot.
- Add 1/3 oysters with liquor and crabmeat to the 3 gallons of shrimp and the remaining 2/3 to the 6 gallon pot of shrimp
- Cover mixture with layer of file and let sit.
- Stir in file and add rice.
Equipment Used:
- Bayou Classic 18 Gallon Jambalaya Kit
- Bayou Classic Cajun Stir Paddle
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