Food Services - Spicy Jambalaya

 1/2 cup TRAPPEYS Red Devil Cayenne Pepper Sauce

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

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