We had a great time choppin and processing pounds of Onions, Green Peppers, Jalapenos, Garlic, Celery... Wait I'll just let you see our receipe for feeding Louisiana Jambalaya to 250 people!
Louisiana Jambalaya:
Of course you must start with the Trinity:
Of course you must start with the Trinity:
Celery, Onions, Peppers and because we're using Tomatoes this will be more of a Creole Style not Cajun!
So here we go...
12 1/2 cups (25 sticks) Butter
50 Red Onions
125 Green Onions, chopped (save 1/2 cup chopped for garnish)
25 Large Green Bell Peppers, chopped
50 Stalks of Celery, chopped
100 Garlic cloves, finely chopped
50 Bay Leaves
25 Jalapeno chili peppers, finely chopped with seeds
1 1/2 cups Creole Seasoning
1/4 cup ground Cayenne Pepper
1/4 cup Dried Oregano, crumbled
3 1/3 cups Tomato paste
25 pounds Anadouille or Hot Italian Sausage, cut into 1/2-inch pieces or bulk crumbled
18 3/4 pounds of Ham, cut into 1/2-inch pieces
20 lbs. Pre-Cooked Baby Shrimp
25 lbs. Boneless, skinless Chicken Thighs, grilled and cubed
5.6 Gallons Chicken broth
25 16-once cans Plum Tomatoes, diced with liquid
75 cups of Long-Grain Rice
Well there ya go... now you know why it took a team to prep for our Cajun Lunch!
25 Large Green Bell Peppers, chopped
50 Stalks of Celery, chopped
100 Garlic cloves, finely chopped
50 Bay Leaves
25 Jalapeno chili peppers, finely chopped with seeds
1 1/2 cups Creole Seasoning
1/4 cup ground Cayenne Pepper
1/4 cup Dried Oregano, crumbled
3 1/3 cups Tomato paste
25 pounds Anadouille or Hot Italian Sausage, cut into 1/2-inch pieces or bulk crumbled
18 3/4 pounds of Ham, cut into 1/2-inch pieces
20 lbs. Pre-Cooked Baby Shrimp
25 lbs. Boneless, skinless Chicken Thighs, grilled and cubed
5.6 Gallons Chicken broth
25 16-once cans Plum Tomatoes, diced with liquid
75 cups of Long-Grain Rice
Well there ya go... now you know why it took a team to prep for our Cajun Lunch!
