Students will love this classic Cajun dish that brings together a flavorful combination of meats (either turkey or chicken, sausage, or seafood), vegetables and rice.
This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).
Serving Size2 cups
- 6½ pounds brown long grain parboiled rice, dry
- 3½ pounds peppers and onions, frozen
- 1 gallon 1½ cups diced tomatoes with juice, unsalted
- 2½ quarts (80 oz) tomato sauce, unsalted
- 5 cups (40 oz) chicken stock
- 4¾ pounds cooked chicken diced (1½ mma/serving)
- 1¾ pounds cooked turkey sausage crumble (½ mma/serving)
- 3 cups green onions, cut diagonally
- 6 tablespoons paprika
- 6 tablespoons onion, granulated
- 6 tablespoons garlic, granulated
- 2 teaspoons kosher salt
- 4 teaspoons chili powder
- 4 teaspoons thyme, dried
- 4 teaspoons oregano, dried
- 4 teaspoons black pepper
- 1 teaspoon mustard, dry
- 3 tablespoons celery seed
- Place 3 ¼ pounds of rice into each 4-inch-deep full-sized steamtable pans. Use 2 pans for 50 servings.
- Create cajun seasoning by combining all seasonings and toss rice with seasoning mix.
- Add peppers and onions, diced tomatoes, tomato sauce, chicken stock, chicken, and cooked sausage.
- Cover pans tightly.
Oven Method: Cook in a 350 °F oven for approximately 90 minutes.
CCP: Heat to 165 °F for at least 15 seconds. CCP: Hold for service at 135 °F or higher.
- To serve:
• Serve two #4 scoops or dishers (level, and not packed) to serve two cups per serving.
• Garnish with green onions
Recipe NotesOne 2-cup portion provides: 2 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, ½ cup vegetable
Makes 6 gallons, 1 quart
Cajun seasoning mix can be premade in bulk and stored.
Jambalaya can be served using a variety or meats combined to be the equivalent of 2 meat/meat alternates. Try shrimp, turkey, or smoked turkey sausage.
CCP: Cool from 135 °F to 70 °F in 2 hours and from 70 °F to 41°F in 4 more hours.
CCP: Reheat leftovers to 165 °F or higher for 15 seconds, within 2 hours
Recipe source: Samantha Cowens-Gasbarro, Healthy School Recipes
- Serving 2 cups
- Calories 380kcal
- Total Fat 6g
- Saturated Fat 21.5g
- Cholesterol 35mg
- Sodium 270mg
- Carbohydrates 62g
- Dietary Fiber 6g
- Sugar 6g
- Protein 21g