Minocqua Style Jambalaya

Edited by Tara Fitzpatrick

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. cayenne pepper
parsley, to taste

1. Prepare rice according to package directions.

2. Saute onions, garlic, green onions, celery and sausage in vegetable oil for 20 minutes at 300°F.

3. Add chicken, tomatoes (fire roasted, diced), tomato sauce, parsley and cayenne pepper.

4. Continue to cook for 1 to 2 hours, stirring occasionally.

Recipe: Lee Nielsen, food service director, Lakeland Union High School, Minocqua, W

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