Jambalaya Oats
This Cajun-inspired bowl has a base of kettle hearty oats—a thicker cut that results in a longer hold time during service in dining operations. Oats are a grain that is moving from the breakfast table to lunch and dinner through dishes with savory applications, like this one. The recipe cross-utilizes staples found in most kitchens, making it easy and cost-effective to prepare.
Ingredients
1 gal. chicken or vegetable stock
3 qt. canned no-salt-added diced tomatoes with juice
4 bay leaves
1 tube (13 cups) kettle hearty oats, uncooked
2 tbsp. salt
6 cups cooked chicken or pork andouille sausage, halved lengthwise and sliced 1/4-in. thick
2 cups thinly sliced celery
2 cups diced green bell pepper
1 cup diced red bell pepper
1 cup diced yellow or orange bell pepper
Steps
1. In large stockpot or steam kettle, whisk stock and canned tomatoes with juice. Add bay leaves; bring to a boil over high heat.
2. Stir in oats and salt; return to boil. Reduce heat to low; simmer 8 to 10 minutes.
3. Stir andouille, celery and bell peppers into oats. Let stand, covered, 30 minutes or until all liquid is absorbed. Or transfer to steamtable pan and cover. for 30 minutes.
4. To serve, remove bay leaves. Hold on steamtable on medium setting for up to 3 hours. Stir before serving.