Cajun Chicken & Rice Jambalaya

Ingredients: 

• 10 lbs Riceland long-grain rice 
• 12 lbs chicken thighs, boneless skinless, cut into chunks 
• 6 lbs smoked sausage, sliced 
• 4 lbs onions, diced 
• 3 lbs bell peppers, diced 
• 3 lbs celery, diced 
• 2 cups garlic, minced 
• 4 gallons chicken stock 
• 2 (28 oz) cans diced tomatoes 
• ½ cup Cajun seasoning blend 
• 2 tbsp cayenne (optional, for heat) 
• 1 cup vegetable oil 
• Salt + pepper to taste 
• Green onions & parsley, chopped (for garnish) 

Instructions: 

1. In large tilt skillet or steam kettle, heat oil. Brown chicken and sausage, remove and set aside. 
2. In same pan, sauté onion, bell pepper, celery, and garlic until softened. 
3. Add rice, stir to coat with oil and aromatics. 
4. Stir in stock, tomatoes, Cajun seasoning, and cayenne. Bring to a simmer. 
5. Return chicken and sausage to pan, cover, and cook until rice is tender (about 35–40 minutes). 
6. Hold hot for service. Garnish with parsley and green onions before serving. 

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