2 cups olive oil
6 pounds chopped onions
2 ounces minced garlic
20 ounces celery, chopped
12 ounces green peppers, chopped
2 ounces cajun seasoning
2 teaspoons salt
62 ounces converted rice
3 quarts water
2 1/2 ounces vegetable base
1 1/2 teaspoons red pepper sauce
2 pounds tofu (firm), 1/2-inch cubes
26 ounces sugar snap peas (fresh or frozen)
26 ounces carrots, cut into 1/4-inch slices
4 ounces red bell peppers, 1/2-inch dice
4 ounces yellow bell peppers, 1/2-inch dice
4 ounces green bell peppers, 1/2-inch dice
8 ounces green onions, cut in 1-inch lengths
4 ounces red onions, coarsely chopped
6 ounces parsley, minced
Servings: 50
1. Heat oil to 350°F in the bottom of a tilting or other large fry pan.
2. Sauté vegetables in hot oil for 10 minutes. Stir often enough to keep vegetables from sticking.
3. Add seasonings and rice to vegetable mixture. Stir and cook for 10 minutes. Add more oil if rice begins to stick.
4. Dissolve base in some of the water. Add water-base mixture, remaining water, and red pepper sauce to the rice. Stir to mix. Reduce heat to low. Cover and simmer until rice is tender and liquids are absorbed, 25-30 mintues.
5. Gently fold tofu into rice mixture.
6. Steam peas, carrots, and peppers separately until tender-crisp. Drain vegetables. Fold steamed vegetables and green onions into rice mixture. Scale into 12x10x2-inch pans, 6 lb per pan.
7. Sprinkle 1 oz onions and 1 1/2 oz parsley on top of each pan of jambalaya.
6 pounds chopped onions
2 ounces minced garlic
20 ounces celery, chopped
12 ounces green peppers, chopped
2 ounces cajun seasoning
2 teaspoons salt
62 ounces converted rice
3 quarts water
2 1/2 ounces vegetable base
1 1/2 teaspoons red pepper sauce
2 pounds tofu (firm), 1/2-inch cubes
26 ounces sugar snap peas (fresh or frozen)
26 ounces carrots, cut into 1/4-inch slices
4 ounces red bell peppers, 1/2-inch dice
4 ounces yellow bell peppers, 1/2-inch dice
4 ounces green bell peppers, 1/2-inch dice
8 ounces green onions, cut in 1-inch lengths
4 ounces red onions, coarsely chopped
6 ounces parsley, minced
Servings: 50
1. Heat oil to 350°F in the bottom of a tilting or other large fry pan.
2. Sauté vegetables in hot oil for 10 minutes. Stir often enough to keep vegetables from sticking.
3. Add seasonings and rice to vegetable mixture. Stir and cook for 10 minutes. Add more oil if rice begins to stick.
4. Dissolve base in some of the water. Add water-base mixture, remaining water, and red pepper sauce to the rice. Stir to mix. Reduce heat to low. Cover and simmer until rice is tender and liquids are absorbed, 25-30 mintues.
5. Gently fold tofu into rice mixture.
6. Steam peas, carrots, and peppers separately until tender-crisp. Drain vegetables. Fold steamed vegetables and green onions into rice mixture. Scale into 12x10x2-inch pans, 6 lb per pan.
7. Sprinkle 1 oz onions and 1 1/2 oz parsley on top of each pan of jambalaya.
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