King Kooker® 12 Qt. Dutch Oven Jambalaya

Ingredients:

• 2 cans chicken broth
• Tabasco hot sauce
• minced garlic
• 4 oz. Kitchen Bouquet
• 2 cans sliced mushrooms
• 2 onions finely cut
• 2 bell peppers finely cut
• 2 lbs. smoked sausage
• 1 lb. hot sausage or andouille
• 8 small bags (8 oz.) King Kooker Jambalaya Mix
• 1 lb. bacon
• Water (as needed)

Fry off 1 lb. bacon (cubed) in small amount of cooking oil, then remove. Brown all other meat, then remove. Place onions and bell peppers into pot and cook until soft. Put all meat back in except bacon. Add chicken broth, mushrooms, Kitchen Bouquet (4 oz. bottle), minced garlic (3 to 4 tbsp.), and Tabasco Hot Sauce (6 tbsp.) Add enough water to fill 3/4 of pot and bring to slow boil. Add 8 bags jambalaya mix. Bring back to slow boil. Boil 5 minutes. Stir occasionally to prevent rice from sticking. Turn fire off, cover, and let stand 20 to 25 minutes.

Makes approximately 32 servings

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