Tailgate Jumbalaya

Based on 1 ratings
C

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

Servings2
lbs
Andouille sausage
lbs
smoked sausages
lbs
hot pork sausage
lbs
bacon
lbs
jumbo shrimp (peeled and deveined)
yellow onions
bell pepper (assortment of colors)
celery stalks
garlic cloves
½
14.5 oz cans of diced tomato with green chilies
fl oz
chicken or vegetable broth
1⅝ fl oz
lager beer
1 fl oz
Zatarin’s Cajun Hot Sauce
tbsp
Worcestershire sauce
tbsp
oregano
tbsp
thyme
tbsp
paprika
tbsp
garlic powder
tbsp
onion powder
tbsp
basil
tbsp
sage
tbsp
salt
tbsp
cayenne pepper
tbsp
ground black pepper
¾
bay leaves

Utensils

knife, garlic press, frying pan, large stock pot

  • Step 1/8

    • yellow onions
    • 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

    • tbsp oregano
    • tbsp thyme
    • tbsp paprika
    • tbsp garlic powder
    • tbsp onion powder
    • tbsp basil
    • tbsp sage
    • tbsp salt
    • tbsp cayenne pepper
    • tbsp ground black pepper

    Mix together all the spices in a small bowl.

  • Step 3/8

    • lbs Andouille sausage
    • 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

    • lbs hot pork sausage

    Fry hot pork sausage separate from the other sausages

  • Step 5/8

    • lbs bacon

    Fry and crumble the bacon

  • Step 6/8

    • 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

    • ½ 14.5 oz cans of diced tomato with green chilies
    • fl oz chicken or vegetable broth
    • 1⅝ fl oz lager beer
    • 1 fl oz Zatarin’s Cajun Hot Sauce
    • tbsp Worcestershire sauce
    • ¾ 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.

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