Recipes

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

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TAGS: K-12 Schools
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