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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)
EN
Tabasco sauce
Cooking Instructions:
1. In a 16 qt. pot or larger, slice link sausage
and pan-fry until brown.
ES
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 seaso-
FR
ning, 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
DE
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
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