Tailgate Jumbalaya

Based on 1 ratings

Cait

Community Member

“This is a great recipe to feed large groups of people. This was served at a tailgate and everyone LOVED it. Definetly became a crowd favorite, enjoy it with your people!”

Difficulty

Medium 👍
45
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-20+
3 lbs Andouille sausage
3 lbs smoked sausages
3 lbs hot pork sausage
3 lbs bacon
3 lbs jumbo shrimp (peeled and deveined)
yellow onions
bell pepper (assortment of colors)
12 celery stalks
12 garlic cloves
14.5 oz cans of diced tomato with green chilies
32 fl oz chicken or vegetable broth
16 fl oz lager beer
10 fl oz Zatarin’s Cajun Hot Sauce
3 tbsp Worcestershire sauce
1½ tbsp oregano
1½ tbsp thyme
3¾ tbsp paprika
3 tbsp garlic powder
1½ tbsp onion powder
1½ tbsp basil
1½ tbsp sage
¾ tbsp salt
1½ tbsp cayenne pepper
1½ tbsp ground black pepper
bay leaves

Utensils

  • knife
  • garlic press
  • frying pan
  • large stock pot
  • Step 1/8

    • yellow onions
    • 12 celery stalks
    • bell pepper (assortment of colors)
    • knife
    • garlic press

    Dice the yellow onions, the celery stalks, and the bell peppers. Press the cloves of garlic

  • Step 2/8

    • 1½ tbsp oregano
    • 1½ tbsp thyme
    • 3¾ tbsp paprika
    • 3 tbsp garlic powder
    • 1½ tbsp onion powder
    • 1½ tbsp basil
    • 1½ tbsp sage
    • ¾ tbsp salt
    • 1½ tbsp cayenne pepper
    • 1½ tbsp ground black pepper

    Mix together all the spices in a small bowl.

  • Step 3/8

    • 3 lbs Andouille sausage
    • 3 lbs smoked sausages
    • frying pan

    Slice the Andouille and smoked sausages and put them in the pan to brown a little. Add part of the spice mixture to the sausages

  • Step 4/8

    • 3 lbs hot pork sausage

    Fry hot pork sausage separate from the other sausages

  • Step 5/8

    • 3 lbs bacon

    Fry and crumble the bacon

  • Step 6/8

    • 3 lbs jumbo shrimp (peeled and deveined)

    (optional) cook the shrimp. If added to the pot raw, add a little earlier than before serving

  • Step 7/8

    • 14.5 oz cans of diced tomato with green chilies
    • 32 fl oz chicken or vegetable broth
    • 16 fl oz lager beer
    • 10 fl oz Zatarin’s Cajun Hot Sauce
    • 3 tbsp Worcestershire sauce
    • bay leaves
    • large stock pot

    Combine the cooked meats, diced vegetables, garlic, and canned items in a large stock pot. Heat on medium to low and gradually add in spices while cooking.

  • Step 8/8

    If already precooked, add the shrimp in just before serving.