Jambalaya for a Crowd
3 large onions, chopped
15 garlic cloves, chopped
3 celery ribs, chopped
9 cups chicken or beef broth
3 pounds smoked Polish sausage
6 cups uncooked long grain rice
2 cups chopped tomatoes
3 cups mild/medium salsa
3 tablespoons Worcestershire sauce
3 tablespoons Tabasco sauce
3 teaspoons Creole seasoning
Sour cream (optional)
In a large skillet sauté onion, celery and garlic in oil until soft. Put into a large bowl and combine with the remaining ingredients. Salt and pepper to taste.
Heat oven 375 degrees.
Transfer mixture into 3 buttered 3-quart casserole dishes. Cover and bake 1 to 1 1/2 hours until rice is tender.
This can all be made up to a day ahead of time - just cover and refrigerate.
Makes about 24 main dish portions.
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