22 quarts of Chicken and Sausage Jambalaya.
3 cups chicken breast
1 pound smoked sausage
1 large bell pepper diced
2 large white onions diced
3 cloves of garlic chopped
1/2 bunch of green onions chopped
2-8 ounce cans tomato sauce
1 1/2 cup diced tomatoes (Rotel will work)
2 cups white or brown rice
salt, black pepper, cayenne pepper, dash of Tabasco, chicken seasoning
Save some chicken stock
2-Tablespoon of butter, water
Boil chicken in water with some chicken seasoning until done. After it cools, chop into bite size chunks. Chop sausage into bite size chunks. Chop onions and bell pepper. Cut garlic finely. Brown white onions, bell pepper, and garlic in butter. Add tomato sauce and diced tomatoes. Simmer for about 20 minutes. Add chicken and sausage. Add rice and chopped green onions. Add a pinch of cayenne (or more if you like it spicy). Stir ingredients thoroughly. Add enough water to cover ingredients with water then add enough chicken stock to cover it by 1 inch. Bring to a boil stirring frequently. Cover and cook on low heat for 40 minutes or until rice is tender. Add salt and pepper to taste.
You can add other ingredients like shrimp, ham or crawfish or all three.