Ultimate Chicken and Sausage Jambalaya

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
24

Start your Chicken and Sausage Jambalaya off healthier with low sodium rice mixes designed for foodservice from Zatarain’s®. Less than 500 mg of sodium per entrée serving, and still full of flavor!

Ingredients

1 lb bacon, diced 1 lb smoked sausage, sliced
1 lb chicken thighs, boneless, skinless, cut into large chunks
2 cups onions, chopped
½ cup green bell peppers chopped
½ cup red bell pepper, chopped
1 cup celery, chopped
11 ½ cups hot water
1 package Jambalaya Mix - Reduced Sodium
½ cup green onions, chopped

Steps

In a heavy pot, fry bacon until crisp. Set side. Using the left over bacon grease, fry the smoked sausage until brown. Set aside. Sauté chicken until fully brown. Set aside. Sauté vegetables until caramelized. Add cooked meat and veggies to a full hotel pan. Add rice mix with seasoning and hot water, stir well to thoroughly combine. Cover with foil and place in 400F oven for 35 minutes until most of water has been absorbed. Garnish with chopped green onions and serve.

More From FoodService Director

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources