Hotel Pan of K-12 Jambalaya

K-12 Jambalaya

Students will love this classic Cajun dish that brings together a flavorful combination of meats (either turkey or chicken, sausage, or seafood), vegetables and rice.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    50
  • Serving Size
    2 cups

Ingredients

  • 6½ pounds brown long grain parboiled rice, dry
  • 3½ pounds peppers and onions, frozen
  • 1 gallon 1½ cups diced tomatoes with juice, unsalted
  • 2½ quarts (80 oz) tomato sauce, unsalted
  • 5 cups (40 oz) chicken stock
  • 4¾ pounds cooked chicken diced (1½ mma/serving)
  • 1¾ pounds cooked turkey sausage crumble (½ mma/serving)
  • 3 cups green onions, cut diagonally

Cajun Seasoning

  • 6 tablespoons paprika
  • 6 tablespoons onion, granulated
  • 6 tablespoons garlic, granulated
  • 2 teaspoons kosher salt
  • 4 teaspoons chili powder
  • 4 teaspoons thyme, dried
  • 4 teaspoons oregano, dried
  • 4 teaspoons black pepper
  • 1 teaspoon mustard, dry
  • 3 tablespoons celery seed     

Directions

  • Place 3 ¼ pounds of rice into each 4-inch-deep full-sized steamtable pans. Use 2 pans for 50 servings. 
  • Create cajun seasoning by combining all seasonings and toss rice with seasoning mix.
  • Add peppers and onions, diced tomatoes, tomato sauce, chicken stock, chicken, and cooked sausage.
  • Cover pans tightly.
    Oven Method: Cook in a 350 °F oven for approximately 90 minutes.
    CCP: Heat to 165 °F for at least 15 seconds. CCP: Hold for service at 135 °F or higher.
  • To serve:
    • Serve two #4 scoops or dishers (level, and not packed) to serve two cups per serving.
    • Garnish with green onions

Recipe Notes

One 2-cup portion provides: 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, ½ cup vegetable 

Makes 6 gallons, 1 quart 

Cajun seasoning mix can be premade in bulk and stored.

Jambalaya can be served using a variety or meats combined to be the equivalent of 2 meat/meat alternates. Try shrimp, turkey, or smoked turkey sausage. 
CCP: Cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours. 
CCP: Reheat leftovers to 165 °F or higher for 15 seconds, within 2 hours 

Recipe source: Samantha Cowens-Gasbarro, Healthy School Recipes
 

Nutrition Facts

  • Serving 2 cups
  • Calories 380kcal
  • Total Fat 6g
  • Saturated Fat 21.5g
  • Cholesterol 35mg
  • Sodium 270mg
  • Carbohydrates 62g
  • Dietary Fiber 6g
  • Sugar 6g
  • Protein 21g