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Pork Jambalaya
2 oz. eq.meat/meat alternate,1 oz. eq. whole grain, 1/2 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) |
|---|---|
Sausage, Sliced, Pork and Beef, #28 | 14 pound(s) |
Pepper, Red or Cayenne, Ground, #338 | 1 tablespoon(s) + 1 teaspoon(s) |
Salt, Table, #343 | 1 tablespoon(s) |
Thyme, Dried, #327 | 1 tablespoon(s) + 1 teaspoon(s) |
Garlic Powder, #331 | 1/4 cup(s) |
Parsley, Dried, Chopped, #316 | 1/2 cup(s) |
Spice Blend MS, Creole, No Salt, #563 | 2 tablespoon(s) |
Peppers, Green, Diced, Frozen, #75 | 9 pound(s) |
Onions, Frozen, Chopped, #72 | 4 pound(s) + 12 ounce(s) |
Celery, Fresh, Diced, #604 | 3 pound(s) + 4 ounce(s) |
Tomatoes, Diced, #10 Can, #265 | 2 quart(s) |
Rice, Long Grain,Brown, Parboiled, #556 | 6 pound(s) |
Water, Municipal, Mississippi | 1 gallon(s) + 1 quart(s) |
DIRECTIONS
1. | Sauté sausage and seasonings. Drain any excess fat from pan. |
2. | Mix 3 1/3 pounds raw rice, 1/2 of pork mixture, and 3 quarts hot water into each steamtable pan (12" x 20" x 2 1/2"). For 100 servings use 2 steamtable pans. Cover steamtable pans with lids or aluminum foil. Steam for 30 minutes or until rice is tender. 100 servings yeilds about 6 1/4 gallons. CCP: Heat to 155 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Serve immediately or cover and place in warmer until ready for service. 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. |
Production Notes
Use commodity products when available.
Nutrients Per Serving
Illustrated Steps for Preparation of Pork Jambalaya
| 1. |  Pouring pork mixture over rice | 2. |  1 serving of Pork Jambalaya |