Minocqua Style Jambalaya

YIELD: Approx. 200 servings

20 lbs. rice, parboiled perfect
1 cup vegetable oil
2 lbs. onions, diced (fresh or frozen)
4 Tbsps. chopped garlic in water
3 bunches green onions, chopped
10 lbs. celery, chopped (fresh or frozen)
30 lbs. chicken fajita meat
20 lbs. andouille sausage, presliced ¼" thick
6 #10 cans tomatoes, diced, fire roasted
3 #10 cans tomato sauce
1 Tbsp. cayenn

Register to view the full article

Please register to access this content.

TAGS: K-12 Schools
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.