Julia Altshuler > wrote in message news:<QsH7c.61502$po.555988@attbi_s52>...
> cisunix wrote:
> > Does anyone have a recipe for large qty for a BOY SCOUT fundraiser
>
>
> Recipes will be found all over the web. Since none of the amounts are
> exact, jambalaya is a dish that multiplies easily. In other words, it
> won't matter if you use a little more sausage or a little less crawfish.
>
>
> My concern is about refrigeration. The standard ingredients for
> jambalaya include loads of shellfish. That's not something you want
> hanging around, even after it is cooked, without the temperature being
> exactly right. You can't just cook it and let it cool down for several
> hours. You can't use your home refrigerator which might not get back
> down to 34 degrees immediately. You're going to have to be especially
> careful when making jambalaya for a crowd.

Jambalaya doesn't have to contain seafood. You need the sausage and
the rice has to be cooked with the dish. I've got a great chicken
jambalaya recipe from Justin Wilson's first cookbook (from the '50s).

It's a relatively quick dish to cook. I wouldn't think you would have
a lot of hang time with it.

Susan B.