Tailgate Jumbalaya

Step 1/8

• 3 yellow onions
• 12 celery stalks
• 6 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

• 5 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
• 8 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.