Smokehouse Jambalaya
Smokehouse Jambalaya
Get this quick and easy mixed rice recipe from Chuck's Eat The Streets.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 3 hours
  • Yield 64 servings
  • 454 grams Butter
  • 8 cups small dice Celery
  • 8 cups small dice Onion
  • 8 cups small dice mixed Bell Peppers
  • 12 cups Beef broth
  • 1 cup Worcestershire sauce
  • ½ cup hot sauce, such as Frank's Red Hot
  • ½ cup Creole seasoning, such as Tony Chachere's
  • Two 28-ounce cans Tomatoes with Green chillies, such as Rotel
  • One 36-ounce package Wild Rice with seasoning packet
  • One 16-ounce can diced Tomatoes
  • 11 quarts BBQ meat, such as hickory-smoked Beef brisket, Turkey breast, Pork, Sausage, Beef Sausage and Baby Back Rib meat
  1. Preheat the oven to 275 degrees F
  2. In a large ovenproof pot, heat the butter. Saute the celery, onions and peppers until the vegetables begin to soften. Add the broth, Worcestershire, hot sauce, seasoning, tomatoes with chiles, rice, tomatoes and the meat, and combine thoroughly. Cover tightly with foil and bake for 2 hours 30 minutes to 3 hours
  1. Warnings & Disclaimers:
  2. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results

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