Join us for supper tonight, February 22nd at Calvary Lutheran Church.
We’re having Jambalaya (Cajun Rice), Pigs in a Blanket, Salad Bar and Bread Pudding for Dessert
Dinner will be served from 4:45-6:15 pm. Suggested donations for dinner is $5 for adults and $3 for kids under 12, but no one will be turned away for inability to donate.
Here’s how we make the jambalaya for a crowd:
Sausage, Shrimp and Chicken Jambalaya for 400
Make in 10 steamtable pans, 40 servings per pan
6 pans with shrimp
4 pans no shrimp
Per pan: Total:
(4#) 40 pounds cooked chicken, shredded
(10# ) 50 pounds andouille sausage, sliced
(3# in 4 pans) 12 pounds precooked shrimp, remove tails
(4#) 132 cups (40 pounds) chopped onions
(2#) 68 cups (20 pounds) chopped celery
(#2) 68 cups (20 pounds) chopped green peppers (2-3 med/pound)
(1/4 cup) 2 ½ cups chopped garlic
(13 cups) 130 cups (53 pounds) long grain rice
(1 64 oz) 80 cups Bloody Mary Mix (10 64 oz bottles)
(68 oz) 85 cups Chicken Stock (680 oz)
(2 TBSP) 20 Tbsp Creole seasoning
(1/2 can) 5 #10 cans diced tomatoes
Saute sausage over medium high heat, add shredded or chopped chicken to brown. Remove to steamtable pans.
Saute onions, celery, green pepper and garlic until tender. Mix with chicken and sausage. Refrigerate in pans overnight if cooking the next day, or proceed with the rest of recipe.
Add liquids, seasoning, tomatoes and rice to pans. Cover with foil. Cook at 350* convection for 1 ½ hours, stirring halfway. Add additional liquid as needed to keep from drying out. Uncover. Add shrimp to pans as indicated above and stir to mix. Continue to bake all pans for an additional 20 minutes.
We had a great group of helpers serving dinner last week and the lasagna, cherry crisp and garlic bread were a hit. “Better than Olive Garden” was overheard in the dining room.