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Chicken and Sausage Jambalaya
2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, ΒΌ 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, #2139 | 6 pounds + 8 ounces |
Water, Hot, Municipal | 1 gallon + 1 quart |
Salt, Table, #2723 | 1 tablespoon + 1 teaspoon |
Chicken, Diced, Cooked, IQF, #1019 | 6 pounds + 12 ounces |
Sausage, Sliced, Pork and Beef, #1062 | 7 pounds |
Oil, Vegetable, #2507 | 1 cup |
Peppers, Green, Diced, Frozen, #1613 | 3 quarts + 1 cup |
Onions, Frozen, Diced, #1610 | 1 quart + 2 cups |
Celery, Fresh, Diced, #4005 | 3 quarts + 1 cup |
Tomatoes, Diced, #10 Can, #2828 | 2 quarts |
Salt, Table, #2723 | 1 tablespoon |
Pepper, Red or Cayenne, Ground, #2719 | 1 tablespoon + 1 teaspoon |
Garlic Powder, #2709 | 1/4 cup |
Thyme, Dried, #2732 | 1 tablespoon + 1 teaspoon |
Parsley, Dried, Chopped, #2717 | 1/2 cup |
DIRECTIONS
1. | To prepare the rice:
Rice amounts are based on USDA Food Buying Guide. Overcooking or hot holding rice for long periods of time will increase the volume and the yield. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
2. | Cook sausage in the steamer; do not overcook. Drain off the fat. CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. |
3. | Heat the oil in braising pan or steam-jacketed kettle. Add the chopped peppers, onions, celery, tomatoes, seasonings to meat mixture. |
4. | Add the cooked rice to meat and vegetable mixture. Toss the mixture lightly to blend well and continue heating. Stir the mixture 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"). CCP: Hold and maintain the product at a minimum of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F within an additional 2 hours. |
6. | Portion two (2) #8 scoops for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and, ¼ cup other vegetable. |
Production Notes
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.
Miscellaneous Notes
Three gallons of jambalaya will yield approximately 45 1-cup servings.