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New Orleans Voodoo Jambalaya

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Paul Preau's a pro tailgater and New Orleans Saints loyalist; according to him, his jambalaya splashed in local Dixie Blackened Voodoo puts a spell on the Saints' opponents.

Makes: makes a 4-gallon pot

  • 5 pounds par-boiled rice
  • 2 12 pounds pork and/or chicken
  • 2 12 pounds hot sausage
  • 2 12 pounds smoked sausage
  • 2 12 pounds chopped onions
  • 1 14 pounds chopped celery
  • 1 14 pounds chopped bell pepper
  • 5 ounces minced garlic
  • 5 ounces Kitchen Bouquet seasoning
  • 1 gallon Dixie Blackened Voodoo Lager
  • 1 cup vegetable oil
  • salt to taste


  • Heat oil in a large pot until hot (a small piece of meat dropped into the oil should sizzle), then add pork or chicken, stirring until browned.
  • Add sausages; stir until browned. Add onions, celery and bell pepper and continue stirring.
  • Once all ingredients are cooked through, add garlic, and cook for 5 minutes.
  • Add beer, Kitchen Bouquet and salt to taste, then bring to a rolling boil and add rice.
  • Lower pot to medium heat. Stir continuously so rice doesn't burn, then bring to a slow boil
  • Stir for 3 to 5 minutes, then turn off fire. Cover pot and keep lidded for 30 to 60 minutes or until rice is cooked through. Serve.


Choose a Schwarzbier (Black Beer) for this recipe

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