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Food Services - Spicy Jambalaya






 

Ingredients

  • 3 tbls. vegetable oil
  • 1 quart onions, chopped, divided
  • 1 quart green bell pepper, chopped, divided
  • 1 quart celery, chopped, divided
  • 3 tbls. garlic, minced, divided
  • 4 lbs. boneless skinless chicken breast, diced
  • 1 1/2 qrts. long-grain white rice
  • 1 gallon canned whole peeled tomatoes in juice, chopped
  • 1 1/2 qrts. beef or chicken stock
  • 2 1/4 lbs. smoked sausage, sliced
  • salt, to taste
  • 2 cups parsley, minced
  • 1/2 cup TRAPPEYS Red Devil Cayenne Pepper Sauce

Directions

In large rondo or large, straight-sided fry pan, heat oil; add 3 cups onion and cook 4 minutes or until limp. Add 3 cups green pepper, 3 cups celery and 2 tablespoon minced garlic and saute 5 minutes, stirring.

Add chicken and cook, stirring 8 to 10 minutes.

Add rice and cook, stirring often, until rice starts to brown.

Add tomatoes with juice, stock, sausage, cayenne pepper sauce and salt to taste. Bring to a simmer, cover and let cook 50 to 60 minutes, stirring occasionally until rice is cooked and liquid is absorbed.

Stir in reserved 1 cup onion, green pepper and celery and 1 tablespoon minced garlic along with parsley. Adjust seasonings and simmer 3 minutes. Keep warm to serve.

Yield: 24 Servings

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Cinco de Mayo means Fifth of May and commemorates the victory of the Mexican army over the French at the Battle of Puebla, in 1862. Check out our recipe database for great Ortega Mexican food ideas for your Cinco de Mayo party!

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