Source: MRS 2020
MRS: 414 — Pork (400s)

Sausage Jambalaya

Meal Component Contribution:
2 oz. eq.meat/meat alternate,1 oz. eq. whole grain, ½ 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)
  •  Meat/Meat Alternate
  •  Whole Grains
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Sausage, Sliced, Pork and Beef, #1062
14  pounds + 10  ounces
Pepper, Red or Cayenne, Ground, #2719
1  tablespoon + 1  teaspoon
Salt, Table, #2219
1  tablespoon
Thyme, Dried, #2732
1  tablespoon + 1  teaspoon
Garlic Powder, #2709
1/4 cup
Parsley, Dried, Chopped, #2717
1/2 cup
Spice Blend MS, Creole, No Salt, #2736
2  tablespoons
Peppers, Green, Diced, Frozen, #1613
2  quarts + 1  cup
Onions, Frozen, Diced, #1610
2  quarts + 3/4 cup
Celery, Fresh, Diced, #4005
2  quarts + 6  ounces
Tomatoes, Diced, #10 Can, #2828
2  quarts
Rice, Long Grain,Brown, Parboiled, #2139
7  pounds + 4
Water, Municipal, Mississippi
1  gallon + 2  quarts
DIRECTIONS

1.

Sauté the sausage and seasonings.

2.

Drain any excess fat from the pan.

3.

Add the chopped peppers, onions, celery, and tomatoes with the sausage mixture. Cook for 5 minutes or until the vegetables are soft.

4.

Mix 3 pounds raw rice, ½ of pork mixture, and 3 quarts hot water into each steamtable pan (12" x 20" x 4"). 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 ¼ gallons.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

5.

Serve immediately or cover and place in warmer until ready for service.

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.  Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.

6.

Portion 1 cup (2 #8 scoops) for each serving. Each portion provides 2 oz. eq. meat/meat alternate, 1 oz. eq. whole grain, and ½ 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 Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for meats.

Nutrients Per Serving
Calories
325
Carbohydrates
30.02 g
Dietary Fiber
1.83 g
Protein
12.30 g
Sodium
712.00 mg
Total Fat
17.57 g
Sat. Fat
5.74 g
Trans Fat
0.00 g


Illustrated Presentation of Sausage Jambalaya
1.

Pork Jambalaya in a steamtable pan

2.

1 portion of Pork Jambalaya