Cajun Jambalaya For A Crowd

Ingredients:

10 lbs. ostrich meat (roast) "coarse cut"

12 lbs. ostrich smoked sausage cut ¼"

2 lbs. andouille

10 lbs. onions

5 bell peppers

2 heads cabbage

1 bunch celery

2/3 quart minced garlic

3 bunches shallots

1 bunch plain parsley

1 can diced Rotel^® tomatoes

1 can cream of mushroom soup

3 cans Franco American^® mushroom sauce

6 oz. Lea & Perrins^® Worcestershire sauce

8 oz. Tony Chachere’s^® creole seasoning

10 lbs. Uncle Ben’s^® long grain rice

Olive oil

Boil andouille in water for 20 min.; reserve broth. Slice andouille ½" thick and quarter slices. Brown ostrich meat in a small amount of olive oil. Add chopped vegetables. Sauté until transparent. Add andouille and ostrich sausage, simmer 15 min. and add Worcestershire sauce and creole seasoning. In large, black, castiron kettle, add broth, water and canned goods to equal 2 gal. Bring to a boil, add parsley and rice, stir. Cook covered until liquid disappears, lower heat and cook, covered for 20 min. more. Uncover, stir and serve. Approx. 150 6-oz. servings.

Courtesy of Ed Hotard