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Chicken and Sausage Jambalaya
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, 1/4 cup other vegetable
Number of Portions: 100 Size of Portion: 1 cup
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Rice, Long Grain,Brown, Parboiled, #556 | 6 pound(s) |
Water, Hot, Municipal | 1 1/4 gallon(s) |
Salt, Table, #343 | 1 tablespoon(s) + 1 teaspoon(s) |
Chicken, Diced, Cooked, IQF, #17 | 7 pound(s) |
Sausage, Sliced, Pork and Beef, #28 | 7 pound(s) |
Oil, Liquid for Fryer, #396 | 1 cup(s) |
Peppers, Green, Diced, Frozen, #75 | 3 pound(s) + 3 ounce(s) |
Onions, Frozen, Chopped, #72 | 3 pound(s) + 3 ounce(s) |
Celery, Fresh, Diced, #604 | 3 pound(s) + 3 ounce(s) |
Tomatoes, Diced, #10 Can, #265 | 2 quart(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Pepper, Red or Cayenne, Ground, #338 | 1 tablespoon(s) + 1 teaspoon(s) |
Garlic Powder, #331 | 1/4 cup(s) |
Thyme, Dried, #327 | 1 tablespoon(s) + 1 teaspoon(s) |
Parsley, Dried, Chopped, #316 | 1/2 cup(s) |
DIRECTIONS
1. | To prepare rice:
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
2. | Cook sausage in steamer; do not overcook. Drain off fat. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Heat oil in braising pan or steam-jacketed kettle. Add chopped peppers, onions, celery, tomatoes, seasonings to meat mixture. |
4. | Add cooked rice to meat and vegetable mixture. Toss lightly to blend well and continue heating. Stir frequently. CCP: Heat to 145 degrees F or higher for 15 seconds at the completion of the cooking process. |
5. | Place three (3) gallons of Jambalaya in a steamtable pan (12' x 20" x 4"). Three gallons will yield approximately 45 1-cup servings. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
6. | Portion two (2) #8 scoops for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and, 1/4 cup other vegetable. |
Production Notes
Use commodity products when avaliable.