Added bonus: PreSonus’ previously
Top Secret recipe for…
Jambalaya
Ingredients:
•
5 lbs link andouille sausage
•
3 lbs boneless chicken
•
2 lbs ground beef
•
3 lbs onions (yellow or purple)
•
2 stalks of celery
•
1 lb bell peppers (green or red)
•
1 batch green onions
•
3 lbs rice
•
Tony Chachere’s Cajun Seasoning
•
1 bottle chicken stock concentrate (or 3 cubes chicken bullion)
•
1 can Rotel tomatoes with chilies, diced (regular hot)
•
Tabasco sauce
Cooking Instructions:
1. In a 16 qt. pot or larger, slice link sausage and pan-fry until brown.
2. Add ground beef and brown.
3. Do not remove from pot Add diced onions, celery, and bell peppers, 1 can Rotel
Original diced tomatoes w/chilies, 3 oz concentrate chicken stock, ½ teaspoon of Cajun
seasoning, 1 teaspoon of Tabasco hot sauce (or more…maybe lots more).
4. Cook until onions are translucent.
5. Add chicken and cook until it turns white.
6. Add diced green onions, 1 tsp. salt, ½ gallon water and bring to a boil.
7. Add rice and bring to a boil. Cook on high for 8 minutes, covered, stirring every 2
minutes
8. Cook covered on low for 10 minutes, stirring only once.
9. Turn off and let sit for 30 minutes.
10. Serve and enjoy!
Serves 20
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trademarks of their respective companies. All specifications subject to change without notice…
except the jambalaya recipe, which is a classic.
