Doc Camel's Pork and Sausage Jambalaya

75 servings Prep: 30 m Cook: 2 h 15 m Total: 2 h 45 m Intermediate
5.0/5 (4)
This massive-batch pork and sausage jambalaya with smoked sausage, long grain rice, and the holy trinity is prepared to feed the masses at large family reunions, vendors street fairs, school events, food festivals and political gatherings. Kaplan, LA, in the year 2005, celebrated its first Cajun Food Festival. All types of fun Cajun foods were served. Make plans to attend in April/May. Dance to many of the great local Cajun Bands, including Wayne Toups.

Ingredients

75 servings
  • 15 pounds pork meat, cut 2x2
  • 2 pounds smoked sausage, cut narrow
  • 4 pounds Toro long grain Falcon rice
  • 3 pounds onions, diced
  • 2 pounds bell peppers, diced
  • 1/2 pound celery, diced
  • 1/2 gallon onion tops, chopped
  • 1/2 gallon parsley, chopped
  • 1/10 box salt
  • 1 level tablespoon Cayenne red pepper
  • 1/4 small bottle kitchen bouquet if needed for color
  • 1 quart hog lard

Step-by-Step Instructions

  1. Add 1 quart of hog lard in a large black pot over 3/4 heat. Add 1/2 of the pork meat to the pot and fry until meat is cooked through and light in color, about 30-40 minutes. Stir occasionally, scraping the bottom of the pot to keep from sticking. Remove cooked meat from pot.
  2. Strain the cooked meat to remove excess grease. Place meat in a box lined with paper to absorb remaining oil and grease. Repeat the frying process with the second 1/2 batch of pork meat. Remove and drain.
  3. Put the smoked sausage in the pot last and separate the pieces; turn fire off. The sausage will cook in the residual heat, about 10 minutes.
  4. Let the oil/grease settle so that all meat particles sink to the bottom of pot. Remove all grease, keeping a small amount of browned meat bits at the bottom of pot for flavor.
  5. Fire up to 3/4 power. Add the diced onions, bell peppers, and celery (the trinity), stirring constantly to prevent burning. Do not allow the vegetables to stick at the bottom. Sauté until onions are soft, clear, and translucent, about 10-15 minutes.
  6. When the vegetables are sautéed, add 2 volumes of water compared to rice volume. To measure water, put 4 lbs. of rice in a pot or container, then add 2 times that volume in water (approximately 2 gallons).
  7. Bring pot to a rolling boil for 5 minutes, then add all the cooked pork, sausage, salt, cayenne pepper, and kitchen bouquet (if using for color). Bring back to a boil for 5 minutes.
  8. Add the 4 lbs. of rice and boil for about 10 minutes, stirring the bottom of pot frequently to keep rice from sticking to the bottom.
  9. After 10 minutes, lower heat to medium-low. Continue stirring from bottom to top and top to bottom for 5 minutes. Rice should be soft and cooked - taste rice to check for hardness.
  10. When water is nearly gone and rice is tender, place cover over pot. Stir from bottom to top, top to bottom, then add the chopped onion tops and parsley. Cover pot and turn off fire. Let rest covered for 10 minutes.
  11. Note! Use your spoon to scrape the bottom of pot throughout cooking to prevent sticking and capture all the flavorful browned bits.

Common Problems and Solutions

Q: Why do I need to fry the meat in batches?

A: Frying in batches prevents overcrowding, which would cause the meat to steam rather than brown. The browning creates flavor and helps render the fat properly. If you add all 15 pounds at once, the temperature drops and you won't get that essential caramelization.

Q: How do I know if I have the right amount of water?

A: The 2:1 water-to-rice ratio by volume is critical. Use the rice itself to measure - put your 4 lbs of rice in a container, mark the level, then add twice that volume in water. Too little water and the rice burns; too much and you'll have soupy jambalaya.

Q: What if my rice is sticking to the bottom?

A: Constant stirring once the rice is added is essential, especially in the first 10 minutes. Use your large spoon or spatula to scrape the bottom frequently. The browned bits add flavor, but you don't want them to burn. Keep the heat at medium-low once you've added the rice.

Tips and Techniques

This recipe scales down proportionally if you’re not feeding 75 people - just maintain the 2:1 water-to-rice volume ratio. The resting time at the end with the onion tops and parsley is crucial for the rice to fully absorb moisture and for the flavors to marry. Don’t skip it.

Ingredient Substitutions

  • hog lard: vegetable oil or bacon grease
  • smoked sausage: andouille sausage or kielbasa
  • pork meat: chicken thighs or a mix of pork and chicken
  • kitchen bouquet: browning sauce or simply omit

Equipment Needed

  • Large cast iron cauldron or heavy gauge pot (at least 10-gallon capacity for this batch size)
  • Large slotted spoon or spatula with holes for removing meat
  • Long-handled wooden spoon for stirring
  • Large containers or boxes for draining meat
  • Paper towels or butcher paper for absorbing grease

Historical Context

Doc Camel’s recipe represents the tradition of large-batch Cajun cooking for community events that has defined South Louisiana culture for centuries. The Kaplan Cajun Food Festival mentioned was established to celebrate this cooking tradition, where locals compete to make the best jambalaya, gumbo, and other Cajun classics for thousands of attendees.