White and Wild Rice Jambalaya (2 lbs. product) - Military Foodservice


Yield: 30 1-cup servings

  • 1½ qts. hot water
  • 2 T. paprika
  • 1 T. ground red pepper
  • 1 T. kosher salt
  • 2 bay leaves
  • 2 lbs. InHarvest White and Wild Medley
  • 4 10-oz. cans diced tomato (no salt added)
  • 2 c. diced green bell pepper
  • 3 c. diced green chiles
  • 4 lbs. cooked diced chicken breast
  • 1 lb. sliced andouille sausage
  • 2 bunches scallions, sliced


  1. In a 2½” hotel pan, combine the water, paprika, red pepper, salt and bay leaves. Stir until blended.
  2. Add InHarvest White and Wild Medley, tomato, bell pepper, chiles, chicken and sausage. Stir until blended. Cover the pan 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 pan from the oven. Discard the bay leaves. Stir in scallions before serving.