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© 2011 PreSonus Audio Electronics, Inc. All Rights Reserved. PreSonus, StudioLive, Studio One, Capture, Virtual StudioLive
and FireStudio are trademarks of PreSonus Audio Electronics, Inc. Macintosh is a trademark of Apple, Inc., in the U.S. and
other countries. Windows is a registered trademark of Microsoft, Inc., in the U.S. and other countries. Other product names
mentioned herein may be trademarks of their respective companies. All specifications subject to change without notice…
except the jambalaya recipe, which is a classic.
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 tomotoes 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
