White and Wild Rice Jambalaya (100 servings) - Military Foodservice

Ingredients:

Yield: 100 1-cup servings

  • 4½ qts. hot water
  • 6 T. paprika
  • 3 T. ground red pepper
  • 3 T. kosher salt
  • 6 bay leaves
  • 6 lbs. InHarvest White and Wild Medley
  • 120 oz. canned diced tomato (no salt added)
  • 6 c. diced green bell pepper
  • 9 c. diced green chiles
  • 13½ lbs. cooked diced chicken breast
  • 3 lbs. sliced andouille sausage
  • 6 bunches scallions, sliced
     

Directions:

  1. In each of 3 hotel pans (2½”), combine 1½ qts. water, 2 T. paprika, 1 T. red pepper, 1 T. salt and 2 bay leaves. Stir until blended.
  2. To each hotel pan add 2 lbs. InHarvest White and Wild Medley, 40 oz. tomato, 2 c. bell pepper, 3 c. chiles, 4½ lbs. chicken and 1 lb. sausage. Stir until blended. Cover the pans with aluminum foil and bake in a conventional oven at 350ºF for 38 minutes or until the grains are tender and all the liquid is absorbed.
  3. Remove the pans from the oven. Discard the bay leaves. Stir in scallions before serving.