Jambalaya, Added bonus: presonus’ top secret recipe for, Owner’s manual – PreSonus FireStudio Mobile User Manual
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Owner’s Manual
Tasty Stuff
Added bonus: PreSonus’ Top Secret recipe for…
Jambalaya
Ingredients:
• 5 lbs link andouille sausage
• 3 lbs boneless chicken
• 2 lbs ground beef
• 3 lbs onions (yellow or purple)
• 2 stalks of celery
• 1 lb bell peppers (green or red)
• 1 batch green onions
• 3 lbs rice
• Tony Chachere’s Cajun Seasoning
• 1 bottle chicken stock concentrate (or 3 cubes chicken bullion)
• 1 can Rotel tomotoes with chilies, diced (regular hot)
• Tabasco sauce
Cooking Instructions:
1 In a 16 qt. pot or larger, slice link sausage and pan-fry until brown.
2 Add ground beef and brown.
3 Do not remove from pot. Add diced onions, celery, and bell peppers, 1 can Rotel
Original diced tomatoes w/chilies, 3 oz concentrate chicken stock, ½ teaspoon of
Cajun seasoning, 1 teaspoon of Tabasco hot sauce (or more…maybe lots more).
4 Cook until onions are translucent.
5 Add chicken and cook until it turns white.
6 Add diced green onions, 1 tsp. salt, ½ gallon water and bring to a boil.
7 Add rice and bring to a boil. Cook on high for 8 minutes, covered, stirring every 2
minutes
8 Cook covered on low for 10 minutes, stirring only once.
9 Turn off and let sit for 30 minutes.
10 Serve and enjoy!
Serves 20
© 2012 PreSonus Audio Electronics, Inc. All Rights Reserved. AudioBox, DigiMax, FireStudio, Nimbit, PreSonus, QMix, StudioLive,
and XMAX are trademarks or registered trademarks of PreSonus Audio Electronics, Inc. Capture, Impact, Mixverb Presence,
RedLightDist, SampleOne, Studio One, and Tricomp are trademarks or registered trademarks of PreSonus Software Ltd. Mac, Mac
OS, and Macintosh are registered trademarks of Apple, Inc., in the U.S. and other countries. Windows is a registered trademark
of Microsoft, Inc., in the U.S. and other countries. Other product names mentioned herein may be trademarks of their respective
companies. All specifications subject to change without notice...except the recipe, which is a classic.