Sausage and Chicken Jambalaya with Rice - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

380 g/13.3 oz

Ingredients

	Metric	Imperial
Oktoberfest Smoked Sausage, skinless, 114 g each	1.45 Kg	3.2 lbs
Chicken, diced & fully cooked	940 g	2 lbs 1 oz
Canola Oil	45 mL	3 Tbsp
White Onions, fresh, chopped	780 g	1 lbs 11 oz
Green Pepper, fresh, chopped	470 g	1 lbs
Red Pepper, fresh, chopped	500 g	1 lbs 2 oz
Celery, fresh, chopped	355 g	12.5 oz
Garlic, minced	80 mL	1/3 cup
Bay Leaf	6 each	6 each
Dried Thyme	15 mL	1 Tbsp
Oregano, dried	15 mL	1 Tbsp
Black Pepper, ground	10 mL	2 tsp
White Rice, dry	1.15 Kg	2.5 lbs
Chicken Broth, reduced sodium, prepared	2.35 L	2 1/3 quart
Tomatoes, canned, diced, LS	1.7 L	1 3/4 quart
Dried Parsley	60 mL	1/4 cup

The day before, thaw the Diced Chicken and the Oktoberfest sausage under refrigeration at <40'F/4'C.
Heat oil in a large stockpot over medium-high heat.
Add onion, red pepper, green pepper, celery, garlic, bay leaves, thyme, oregano, and black pepper. Cook over medium-high heat until vegetables are tender, 5-7 minutes. Stir in rice, and cook until fragrant, ~3 minutes.
Cut the Oktoberfest sausage into 1" pieces. Stir in the reduced-sodium chicken broth, diced tomatoes with liquid, chicken, and sausage. Bring to a boil over high heat. Cover, and reduce heat to medium, and simmer. Stir occasionally, until rice is tender, ~20 minutes. CCP-Cook to an internal temperature of 165F/74C held for at least 15 seconds.
At point of service, serve 375 mls per serving. Garnish with dried parsley.

Serve with toasted garlic bread and garnish with fresh parsley (sides not included in the nutritional information).