| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Jambalya, Rice, Cajun, To post |
1 |
Servings |
INGREDIENTS
| 12 |
lb |
Rice |
| 24 |
lb |
Chicken; cut up |
| 12 |
lb |
Sausage; sliced |
| 10 |
lb |
Onions; chopped |
| 1 |
|
Stalk celery; chopped |
| 2 |
bn |
Green onions; chopped |
| 1/2 |
c |
Kitchen bouquet® |
| 1/2 |
c |
Salt |
| 2 |
tb |
Garlic powder |
| 2 |
tb |
Accent® seasoning |
| 2 |
tb |
Cayenne pepper |
| 2 |
tb |
Black pepper |
| 1/2 |
c |
Worcestershire sauce |
INSTRUCTIONS
1. In a 15-20 gallon pot, brown sausage; add a little oil.
2. Add onions and celery, stir and cook until tender.
3. Put in water for 12 pounds of rice. Bring water to a boil while adding
Worcestershire sauce, Kitchen Bouquet®, Accent® seasoning, cayenne pepper,
black pepper, garlic powder and salt.
4. When water is boiling, add chicken and cook 15-20 minutes.
5. Put in rice, cover, turn down heat. Put in green onions, lift rice off
bottom. Takes 30-45 minutes for rice.
Formatted and Busted by RecipeLu
Posted to recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 16,
1998
A Message from our Provider:
“The ultimate success story begins with finding God”