Creole Chicken and Sausage Sauce for Pastalaya State(Louisiana) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
It's like jambalaya but made with pasta instead! This dish combines Creole tomatoes and local sausage. Creole tomatoes get their name from being farmed on the soil of the East Bank of the Mississippi River.
NSLP/SBP CREDITING INFORMATION:
½ cup (No. 8 scoop) provides 2 oz eq meat/meat alternate, ½ cup red/orange vegetable, and ⅛ cup additional vegetable.
Recipe Project Name: Fiscal Year 2021 Cohort B Team Nutrition Training Grant for School Meal Recipe Development Louisiana Department of Education, Archdiocese of New Orleans
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients
 

50 Servings

    Weight

    • 6 lb Chicken, cooked, diced, frozen
    • 1 lb 8 oz Sausage, smoked, link, pork and beef
    • 1 lb 1 oz *Onions, yellow, fresh, diced
    • 8 oz *Celery, fresh, diced
    • 8 oz *Peppers, green, bell, fresh, diced
    • - - Oil, vegetable
    • 3 lb 8 oz Tomato paste
    • - - Water
    • 4 lb *Tomatoes, red, round, fresh, diced
    • - - Creole seasoning blend, school-made (see attached recipe)
    • - - Basil, leaves, dried
    • - - Garlic, minced, packed in water, drained
    • - - Parsley, dried
    • - - Oregano, leaves, dried
    • - - Salt
    • - - Pepper, black, ground

    Measure

    • - - Chicken, cooked, diced, frozen
    • - - Sausage, smoked, link, pork and beef
    • 2 ⅓ cups *Onions, yellow, fresh, diced
    • 1 ½ cups *Celery, fresh, diced
    • 1 ¼ cups *Peppers, green, bell, fresh, diced
    • 2 Tbsp Oil, vegetable
    • 1 qt 2 cups Tomato paste
    • 3 qt Water
    • 1 qt *Tomatoes, red, round, fresh, diced
    • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
    • ⅓ cup Basil, leaves, dried
    • ¼ cup Garlic, minced, packed in water, drained
    • 2 Tbsp Parsley, dried
    • 1 Tbsp 1 tsp Oregano, leaves, dried
    • 2 tsp Salt
    • 1 tsp Pepper, black, ground

    100 Servings

      Weight

      • 12 lb Chicken, cooked, diced, frozen
      • 3 lb Sausage, smoked, link, pork and beef
      • 2 lb 2 oz *Onions, yellow, fresh, diced
      • 1 lb *Celery, fresh, diced
      • 1 lb *Peppers, green, bell, fresh, diced
      • - - Oil, vegetable
      • 7 lb Tomato paste
      • - - Water
      • 8 lb *Tomatoes, red, round, fresh, diced
      • - - Creole seasoning blend, school-made (see attached recipe)
      • - - Basil, leaves, dried
      • - - Garlic, minced, packed in water, drained
      • - - Parsley, dried
      • - - Oregano, leaves, dried
      • - - Salt
      • - - Pepper, black, ground

      Measure

      • - - Chicken, cooked, diced, frozen
      • - - Sausage, smoked, link, pork and beef
      • 1 qt ⅔ cups *Onions, yellow, fresh, diced
      • 3 cups *Celery, fresh, diced
      • 2 ½ cups *Peppers, green, bell, fresh, diced
      • ¼ cup Oil, vegetable
      • 3 qt Tomato paste
      • 1 gal 2 qt Water
      • 2 qt *Tomatoes, red, round, fresh, diced
      • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
      • ⅔ cup Basil, leaves, dried
      • ½ cup Garlic, minced, packed in water, drained
      • ¼ cup Parsley, dried
      • 2 Tbsp 2 tsp Oregano, leaves, dried
      • 1 Tbsp 1 tsp Salt
      • 2 tsp Pepper, black, ground

      Quantity
       

      50 Servings

        Weight

        • 6 lb Chicken, cooked, diced, frozen
        • 1 lb 8 oz Sausage, smoked, link, pork and beef
        • 1 lb 1 oz *Onions, yellow, fresh, diced
        • 8 oz *Celery, fresh, diced
        • 8 oz *Peppers, green, bell, fresh, diced
        • - - Oil, vegetable
        • 3 lb 8 oz Tomato paste
        • - - Water
        • 4 lb *Tomatoes, red, round, fresh, diced
        • - - Creole seasoning blend, school-made (see attached recipe)
        • - - Basil, leaves, dried
        • - - Garlic, minced, packed in water, drained
        • - - Parsley, dried
        • - - Oregano, leaves, dried
        • - - Salt
        • - - Pepper, black, ground

        Measure

        • - - Chicken, cooked, diced, frozen
        • - - Sausage, smoked, link, pork and beef
        • 2 ⅓ cups *Onions, yellow, fresh, diced
        • 1 ½ cups *Celery, fresh, diced
        • 1 ¼ cups *Peppers, green, bell, fresh, diced
        • 2 Tbsp Oil, vegetable
        • 1 qt 2 cups Tomato paste
        • 3 qt Water
        • 1 qt *Tomatoes, red, round, fresh, diced
        • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
        • ⅓ cup Basil, leaves, dried
        • ¼ cup Garlic, minced, packed in water, drained
        • 2 Tbsp Parsley, dried
        • 1 Tbsp 1 tsp Oregano, leaves, dried
        • 2 tsp Salt
        • 1 tsp Pepper, black, ground

        100 Servings

          Weight

          • 12 lb Chicken, cooked, diced, frozen
          • 3 lb Sausage, smoked, link, pork and beef
          • 2 lb 2 oz *Onions, yellow, fresh, diced
          • 1 lb *Celery, fresh, diced
          • 1 lb *Peppers, green, bell, fresh, diced
          • - - Oil, vegetable
          • 7 lb Tomato paste
          • - - Water
          • 8 lb *Tomatoes, red, round, fresh, diced
          • - - Creole seasoning blend, school-made (see attached recipe)
          • - - Basil, leaves, dried
          • - - Garlic, minced, packed in water, drained
          • - - Parsley, dried
          • - - Oregano, leaves, dried
          • - - Salt
          • - - Pepper, black, ground

          Measure

          • - - Chicken, cooked, diced, frozen
          • - - Sausage, smoked, link, pork and beef
          • 1 qt ⅔ cups *Onions, yellow, fresh, diced
          • 3 cups *Celery, fresh, diced
          • 2 ½ cups *Peppers, green, bell, fresh, diced
          • ¼ cup Oil, vegetable
          • 3 qt Tomato paste
          • 1 gal 2 qt Water
          • 2 qt *Tomatoes, red, round, fresh, diced
          • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
          • ⅔ cup Basil, leaves, dried
          • ½ cup Garlic, minced, packed in water, drained
          • ¼ cup Parsley, dried
          • 2 Tbsp 2 tsp Oregano, leaves, dried
          • 1 Tbsp 1 tsp Salt
          • 2 tsp Pepper, black, ground

          Ingredients
           

          50 Servings

            Weight

            • 6 lb Chicken, cooked, diced, frozen
            • 1 lb 8 oz Sausage, smoked, link, pork and beef
            • 1 lb 1 oz *Onions, yellow, fresh, diced
            • 8 oz *Celery, fresh, diced
            • 8 oz *Peppers, green, bell, fresh, diced
            • - - Oil, vegetable
            • 3 lb 8 oz Tomato paste
            • - - Water
            • 4 lb *Tomatoes, red, round, fresh, diced
            • - - Creole seasoning blend, school-made (see attached recipe)
            • - - Basil, leaves, dried
            • - - Garlic, minced, packed in water, drained
            • - - Parsley, dried
            • - - Oregano, leaves, dried
            • - - Salt
            • - - Pepper, black, ground

            Measure

            • - - Chicken, cooked, diced, frozen
            • - - Sausage, smoked, link, pork and beef
            • 2 ⅓ cups *Onions, yellow, fresh, diced
            • 1 ½ cups *Celery, fresh, diced
            • 1 ¼ cups *Peppers, green, bell, fresh, diced
            • 2 Tbsp Oil, vegetable
            • 1 qt 2 cups Tomato paste
            • 3 qt Water
            • 1 qt *Tomatoes, red, round, fresh, diced
            • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
            • ⅓ cup Basil, leaves, dried
            • ¼ cup Garlic, minced, packed in water, drained
            • 2 Tbsp Parsley, dried
            • 1 Tbsp 1 tsp Oregano, leaves, dried
            • 2 tsp Salt
            • 1 tsp Pepper, black, ground

            100 Servings

              Weight

              • 12 lb Chicken, cooked, diced, frozen
              • 3 lb Sausage, smoked, link, pork and beef
              • 2 lb 2 oz *Onions, yellow, fresh, diced
              • 1 lb *Celery, fresh, diced
              • 1 lb *Peppers, green, bell, fresh, diced
              • - - Oil, vegetable
              • 7 lb Tomato paste
              • - - Water
              • 8 lb *Tomatoes, red, round, fresh, diced
              • - - Creole seasoning blend, school-made (see attached recipe)
              • - - Basil, leaves, dried
              • - - Garlic, minced, packed in water, drained
              • - - Parsley, dried
              • - - Oregano, leaves, dried
              • - - Salt
              • - - Pepper, black, ground

              Measure

              • - - Chicken, cooked, diced, frozen
              • - - Sausage, smoked, link, pork and beef
              • 1 qt ⅔ cups *Onions, yellow, fresh, diced
              • 3 cups *Celery, fresh, diced
              • 2 ½ cups *Peppers, green, bell, fresh, diced
              • ¼ cup Oil, vegetable
              • 3 qt Tomato paste
              • 1 gal 2 qt Water
              • 2 qt *Tomatoes, red, round, fresh, diced
              • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
              • ⅔ cup Basil, leaves, dried
              • ½ cup Garlic, minced, packed in water, drained
              • ¼ cup Parsley, dried
              • 2 Tbsp 2 tsp Oregano, leaves, dried
              • 1 Tbsp 1 tsp Salt
              • 2 tsp Pepper, black, ground

              Quantity
               

              50 Servings

                Weight

                • 6 lb Chicken, cooked, diced, frozen
                • 1 lb 8 oz Sausage, smoked, link, pork and beef
                • 1 lb 1 oz *Onions, yellow, fresh, diced
                • 8 oz *Celery, fresh, diced
                • 8 oz *Peppers, green, bell, fresh, diced
                • - - Oil, vegetable
                • 3 lb 8 oz Tomato paste
                • - - Water
                • 4 lb *Tomatoes, red, round, fresh, diced
                • - - Creole seasoning blend, school-made (see attached recipe)
                • - - Basil, leaves, dried
                • - - Garlic, minced, packed in water, drained
                • - - Parsley, dried
                • - - Oregano, leaves, dried
                • - - Salt
                • - - Pepper, black, ground

                Measure

                • - - Chicken, cooked, diced, frozen
                • - - Sausage, smoked, link, pork and beef
                • 2 ⅓ cups *Onions, yellow, fresh, diced
                • 1 ½ cups *Celery, fresh, diced
                • 1 ¼ cups *Peppers, green, bell, fresh, diced
                • 2 Tbsp Oil, vegetable
                • 1 qt 2 cups Tomato paste
                • 3 qt Water
                • 1 qt *Tomatoes, red, round, fresh, diced
                • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                • ⅓ cup Basil, leaves, dried
                • ¼ cup Garlic, minced, packed in water, drained
                • 2 Tbsp Parsley, dried
                • 1 Tbsp 1 tsp Oregano, leaves, dried
                • 2 tsp Salt
                • 1 tsp Pepper, black, ground

                100 Servings

                  Weight

                  • 12 lb Chicken, cooked, diced, frozen
                  • 3 lb Sausage, smoked, link, pork and beef
                  • 2 lb 2 oz *Onions, yellow, fresh, diced
                  • 1 lb *Celery, fresh, diced
                  • 1 lb *Peppers, green, bell, fresh, diced
                  • - - Oil, vegetable
                  • 7 lb Tomato paste
                  • - - Water
                  • 8 lb *Tomatoes, red, round, fresh, diced
                  • - - Creole seasoning blend, school-made (see attached recipe)
                  • - - Basil, leaves, dried
                  • - - Garlic, minced, packed in water, drained
                  • - - Parsley, dried
                  • - - Oregano, leaves, dried
                  • - - Salt
                  • - - Pepper, black, ground

                  Measure

                  • - - Chicken, cooked, diced, frozen
                  • - - Sausage, smoked, link, pork and beef
                  • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                  • 3 cups *Celery, fresh, diced
                  • 2 ½ cups *Peppers, green, bell, fresh, diced
                  • ¼ cup Oil, vegetable
                  • 3 qt Tomato paste
                  • 1 gal 2 qt Water
                  • 2 qt *Tomatoes, red, round, fresh, diced
                  • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                  • ⅔ cup Basil, leaves, dried
                  • ½ cup Garlic, minced, packed in water, drained
                  • ¼ cup Parsley, dried
                  • 2 Tbsp 2 tsp Oregano, leaves, dried
                  • 1 Tbsp 1 tsp Salt
                  • 2 tsp Pepper, black, ground
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 6 lb Chicken, cooked, diced, frozen
                    • 1 lb 8 oz Sausage, smoked, link, pork and beef
                    • 1 lb 1 oz *Onions, yellow, fresh, diced
                    • 8 oz *Celery, fresh, diced
                    • 8 oz *Peppers, green, bell, fresh, diced
                    • - - Oil, vegetable
                    • 3 lb 8 oz Tomato paste
                    • - - Water
                    • 4 lb *Tomatoes, red, round, fresh, diced
                    • - - Creole seasoning blend, school-made (see attached recipe)
                    • - - Basil, leaves, dried
                    • - - Garlic, minced, packed in water, drained
                    • - - Parsley, dried
                    • - - Oregano, leaves, dried
                    • - - Salt
                    • - - Pepper, black, ground

                    Measure

                    • - - Chicken, cooked, diced, frozen
                    • - - Sausage, smoked, link, pork and beef
                    • 2 ⅓ cups *Onions, yellow, fresh, diced
                    • 1 ½ cups *Celery, fresh, diced
                    • 1 ¼ cups *Peppers, green, bell, fresh, diced
                    • 2 Tbsp Oil, vegetable
                    • 1 qt 2 cups Tomato paste
                    • 3 qt Water
                    • 1 qt *Tomatoes, red, round, fresh, diced
                    • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                    • ⅓ cup Basil, leaves, dried
                    • ¼ cup Garlic, minced, packed in water, drained
                    • 2 Tbsp Parsley, dried
                    • 1 Tbsp 1 tsp Oregano, leaves, dried
                    • 2 tsp Salt
                    • 1 tsp Pepper, black, ground

                    100 Servings

                      Weight

                      • 12 lb Chicken, cooked, diced, frozen
                      • 3 lb Sausage, smoked, link, pork and beef
                      • 2 lb 2 oz *Onions, yellow, fresh, diced
                      • 1 lb *Celery, fresh, diced
                      • 1 lb *Peppers, green, bell, fresh, diced
                      • - - Oil, vegetable
                      • 7 lb Tomato paste
                      • - - Water
                      • 8 lb *Tomatoes, red, round, fresh, diced
                      • - - Creole seasoning blend, school-made (see attached recipe)
                      • - - Basil, leaves, dried
                      • - - Garlic, minced, packed in water, drained
                      • - - Parsley, dried
                      • - - Oregano, leaves, dried
                      • - - Salt
                      • - - Pepper, black, ground

                      Measure

                      • - - Chicken, cooked, diced, frozen
                      • - - Sausage, smoked, link, pork and beef
                      • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                      • 3 cups *Celery, fresh, diced
                      • 2 ½ cups *Peppers, green, bell, fresh, diced
                      • ¼ cup Oil, vegetable
                      • 3 qt Tomato paste
                      • 1 gal 2 qt Water
                      • 2 qt *Tomatoes, red, round, fresh, diced
                      • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                      • ⅔ cup Basil, leaves, dried
                      • ½ cup Garlic, minced, packed in water, drained
                      • ¼ cup Parsley, dried
                      • 2 Tbsp 2 tsp Oregano, leaves, dried
                      • 1 Tbsp 1 tsp Salt
                      • 2 tsp Pepper, black, ground

                      Quantity
                       

                      50 Servings

                        Weight

                        • 6 lb Chicken, cooked, diced, frozen
                        • 1 lb 8 oz Sausage, smoked, link, pork and beef
                        • 1 lb 1 oz *Onions, yellow, fresh, diced
                        • 8 oz *Celery, fresh, diced
                        • 8 oz *Peppers, green, bell, fresh, diced
                        • - - Oil, vegetable
                        • 3 lb 8 oz Tomato paste
                        • - - Water
                        • 4 lb *Tomatoes, red, round, fresh, diced
                        • - - Creole seasoning blend, school-made (see attached recipe)
                        • - - Basil, leaves, dried
                        • - - Garlic, minced, packed in water, drained
                        • - - Parsley, dried
                        • - - Oregano, leaves, dried
                        • - - Salt
                        • - - Pepper, black, ground

                        Measure

                        • - - Chicken, cooked, diced, frozen
                        • - - Sausage, smoked, link, pork and beef
                        • 2 ⅓ cups *Onions, yellow, fresh, diced
                        • 1 ½ cups *Celery, fresh, diced
                        • 1 ¼ cups *Peppers, green, bell, fresh, diced
                        • 2 Tbsp Oil, vegetable
                        • 1 qt 2 cups Tomato paste
                        • 3 qt Water
                        • 1 qt *Tomatoes, red, round, fresh, diced
                        • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                        • ⅓ cup Basil, leaves, dried
                        • ¼ cup Garlic, minced, packed in water, drained
                        • 2 Tbsp Parsley, dried
                        • 1 Tbsp 1 tsp Oregano, leaves, dried
                        • 2 tsp Salt
                        • 1 tsp Pepper, black, ground

                        100 Servings

                          Weight

                          • 12 lb Chicken, cooked, diced, frozen
                          • 3 lb Sausage, smoked, link, pork and beef
                          • 2 lb 2 oz *Onions, yellow, fresh, diced
                          • 1 lb *Celery, fresh, diced
                          • 1 lb *Peppers, green, bell, fresh, diced
                          • - - Oil, vegetable
                          • 7 lb Tomato paste
                          • - - Water
                          • 8 lb *Tomatoes, red, round, fresh, diced
                          • - - Creole seasoning blend, school-made (see attached recipe)
                          • - - Basil, leaves, dried
                          • - - Garlic, minced, packed in water, drained
                          • - - Parsley, dried
                          • - - Oregano, leaves, dried
                          • - - Salt
                          • - - Pepper, black, ground

                          Measure

                          • - - Chicken, cooked, diced, frozen
                          • - - Sausage, smoked, link, pork and beef
                          • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                          • 3 cups *Celery, fresh, diced
                          • 2 ½ cups *Peppers, green, bell, fresh, diced
                          • ¼ cup Oil, vegetable
                          • 3 qt Tomato paste
                          • 1 gal 2 qt Water
                          • 2 qt *Tomatoes, red, round, fresh, diced
                          • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                          • ⅔ cup Basil, leaves, dried
                          • ½ cup Garlic, minced, packed in water, drained
                          • ¼ cup Parsley, dried
                          • 2 Tbsp 2 tsp Oregano, leaves, dried
                          • 1 Tbsp 1 tsp Salt
                          • 2 tsp Pepper, black, ground
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 6 lb Chicken, cooked, diced, frozen
                            • 1 lb 8 oz Sausage, smoked, link, pork and beef
                            • 1 lb 1 oz *Onions, yellow, fresh, diced
                            • 8 oz *Celery, fresh, diced
                            • 8 oz *Peppers, green, bell, fresh, diced
                            • - - Oil, vegetable
                            • 3 lb 8 oz Tomato paste
                            • - - Water
                            • 4 lb *Tomatoes, red, round, fresh, diced
                            • - - Creole seasoning blend, school-made (see attached recipe)
                            • - - Basil, leaves, dried
                            • - - Garlic, minced, packed in water, drained
                            • - - Parsley, dried
                            • - - Oregano, leaves, dried
                            • - - Salt
                            • - - Pepper, black, ground

                            Measure

                            • - - Chicken, cooked, diced, frozen
                            • - - Sausage, smoked, link, pork and beef
                            • 2 ⅓ cups *Onions, yellow, fresh, diced
                            • 1 ½ cups *Celery, fresh, diced
                            • 1 ¼ cups *Peppers, green, bell, fresh, diced
                            • 2 Tbsp Oil, vegetable
                            • 1 qt 2 cups Tomato paste
                            • 3 qt Water
                            • 1 qt *Tomatoes, red, round, fresh, diced
                            • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                            • ⅓ cup Basil, leaves, dried
                            • ¼ cup Garlic, minced, packed in water, drained
                            • 2 Tbsp Parsley, dried
                            • 1 Tbsp 1 tsp Oregano, leaves, dried
                            • 2 tsp Salt
                            • 1 tsp Pepper, black, ground

                            100 Servings

                              Weight

                              • 12 lb Chicken, cooked, diced, frozen
                              • 3 lb Sausage, smoked, link, pork and beef
                              • 2 lb 2 oz *Onions, yellow, fresh, diced
                              • 1 lb *Celery, fresh, diced
                              • 1 lb *Peppers, green, bell, fresh, diced
                              • - - Oil, vegetable
                              • 7 lb Tomato paste
                              • - - Water
                              • 8 lb *Tomatoes, red, round, fresh, diced
                              • - - Creole seasoning blend, school-made (see attached recipe)
                              • - - Basil, leaves, dried
                              • - - Garlic, minced, packed in water, drained
                              • - - Parsley, dried
                              • - - Oregano, leaves, dried
                              • - - Salt
                              • - - Pepper, black, ground

                              Measure

                              • - - Chicken, cooked, diced, frozen
                              • - - Sausage, smoked, link, pork and beef
                              • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                              • 3 cups *Celery, fresh, diced
                              • 2 ½ cups *Peppers, green, bell, fresh, diced
                              • ¼ cup Oil, vegetable
                              • 3 qt Tomato paste
                              • 1 gal 2 qt Water
                              • 2 qt *Tomatoes, red, round, fresh, diced
                              • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                              • ⅔ cup Basil, leaves, dried
                              • ½ cup Garlic, minced, packed in water, drained
                              • ¼ cup Parsley, dried
                              • 2 Tbsp 2 tsp Oregano, leaves, dried
                              • 1 Tbsp 1 tsp Salt
                              • 2 tsp Pepper, black, ground

                              Quantity
                               

                              50 Servings

                                Weight

                                • 6 lb Chicken, cooked, diced, frozen
                                • 1 lb 8 oz Sausage, smoked, link, pork and beef
                                • 1 lb 1 oz *Onions, yellow, fresh, diced
                                • 8 oz *Celery, fresh, diced
                                • 8 oz *Peppers, green, bell, fresh, diced
                                • - - Oil, vegetable
                                • 3 lb 8 oz Tomato paste
                                • - - Water
                                • 4 lb *Tomatoes, red, round, fresh, diced
                                • - - Creole seasoning blend, school-made (see attached recipe)
                                • - - Basil, leaves, dried
                                • - - Garlic, minced, packed in water, drained
                                • - - Parsley, dried
                                • - - Oregano, leaves, dried
                                • - - Salt
                                • - - Pepper, black, ground

                                Measure

                                • - - Chicken, cooked, diced, frozen
                                • - - Sausage, smoked, link, pork and beef
                                • 2 ⅓ cups *Onions, yellow, fresh, diced
                                • 1 ½ cups *Celery, fresh, diced
                                • 1 ¼ cups *Peppers, green, bell, fresh, diced
                                • 2 Tbsp Oil, vegetable
                                • 1 qt 2 cups Tomato paste
                                • 3 qt Water
                                • 1 qt *Tomatoes, red, round, fresh, diced
                                • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                                • ⅓ cup Basil, leaves, dried
                                • ¼ cup Garlic, minced, packed in water, drained
                                • 2 Tbsp Parsley, dried
                                • 1 Tbsp 1 tsp Oregano, leaves, dried
                                • 2 tsp Salt
                                • 1 tsp Pepper, black, ground

                                100 Servings

                                  Weight

                                  • 12 lb Chicken, cooked, diced, frozen
                                  • 3 lb Sausage, smoked, link, pork and beef
                                  • 2 lb 2 oz *Onions, yellow, fresh, diced
                                  • 1 lb *Celery, fresh, diced
                                  • 1 lb *Peppers, green, bell, fresh, diced
                                  • - - Oil, vegetable
                                  • 7 lb Tomato paste
                                  • - - Water
                                  • 8 lb *Tomatoes, red, round, fresh, diced
                                  • - - Creole seasoning blend, school-made (see attached recipe)
                                  • - - Basil, leaves, dried
                                  • - - Garlic, minced, packed in water, drained
                                  • - - Parsley, dried
                                  • - - Oregano, leaves, dried
                                  • - - Salt
                                  • - - Pepper, black, ground

                                  Measure

                                  • - - Chicken, cooked, diced, frozen
                                  • - - Sausage, smoked, link, pork and beef
                                  • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                                  • 3 cups *Celery, fresh, diced
                                  • 2 ½ cups *Peppers, green, bell, fresh, diced
                                  • ¼ cup Oil, vegetable
                                  • 3 qt Tomato paste
                                  • 1 gal 2 qt Water
                                  • 2 qt *Tomatoes, red, round, fresh, diced
                                  • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                                  • ⅔ cup Basil, leaves, dried
                                  • ½ cup Garlic, minced, packed in water, drained
                                  • ¼ cup Parsley, dried
                                  • 2 Tbsp 2 tsp Oregano, leaves, dried
                                  • 1 Tbsp 1 tsp Salt
                                  • 2 tsp Pepper, black, ground
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 6 lb Chicken, cooked, diced, frozen
                                    • 1 lb 8 oz Sausage, smoked, link, pork and beef
                                    • 1 lb 1 oz *Onions, yellow, fresh, diced
                                    • 8 oz *Celery, fresh, diced
                                    • 8 oz *Peppers, green, bell, fresh, diced
                                    • - - Oil, vegetable
                                    • 3 lb 8 oz Tomato paste
                                    • - - Water
                                    • 4 lb *Tomatoes, red, round, fresh, diced
                                    • - - Creole seasoning blend, school-made (see attached recipe)
                                    • - - Basil, leaves, dried
                                    • - - Garlic, minced, packed in water, drained
                                    • - - Parsley, dried
                                    • - - Oregano, leaves, dried
                                    • - - Salt
                                    • - - Pepper, black, ground

                                    Measure

                                    • - - Chicken, cooked, diced, frozen
                                    • - - Sausage, smoked, link, pork and beef
                                    • 2 ⅓ cups *Onions, yellow, fresh, diced
                                    • 1 ½ cups *Celery, fresh, diced
                                    • 1 ¼ cups *Peppers, green, bell, fresh, diced
                                    • 2 Tbsp Oil, vegetable
                                    • 1 qt 2 cups Tomato paste
                                    • 3 qt Water
                                    • 1 qt *Tomatoes, red, round, fresh, diced
                                    • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                                    • ⅓ cup Basil, leaves, dried
                                    • ¼ cup Garlic, minced, packed in water, drained
                                    • 2 Tbsp Parsley, dried
                                    • 1 Tbsp 1 tsp Oregano, leaves, dried
                                    • 2 tsp Salt
                                    • 1 tsp Pepper, black, ground

                                    100 Servings

                                      Weight

                                      • 12 lb Chicken, cooked, diced, frozen
                                      • 3 lb Sausage, smoked, link, pork and beef
                                      • 2 lb 2 oz *Onions, yellow, fresh, diced
                                      • 1 lb *Celery, fresh, diced
                                      • 1 lb *Peppers, green, bell, fresh, diced
                                      • - - Oil, vegetable
                                      • 7 lb Tomato paste
                                      • - - Water
                                      • 8 lb *Tomatoes, red, round, fresh, diced
                                      • - - Creole seasoning blend, school-made (see attached recipe)
                                      • - - Basil, leaves, dried
                                      • - - Garlic, minced, packed in water, drained
                                      • - - Parsley, dried
                                      • - - Oregano, leaves, dried
                                      • - - Salt
                                      • - - Pepper, black, ground

                                      Measure

                                      • - - Chicken, cooked, diced, frozen
                                      • - - Sausage, smoked, link, pork and beef
                                      • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                                      • 3 cups *Celery, fresh, diced
                                      • 2 ½ cups *Peppers, green, bell, fresh, diced
                                      • ¼ cup Oil, vegetable
                                      • 3 qt Tomato paste
                                      • 1 gal 2 qt Water
                                      • 2 qt *Tomatoes, red, round, fresh, diced
                                      • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                                      • ⅔ cup Basil, leaves, dried
                                      • ½ cup Garlic, minced, packed in water, drained
                                      • ¼ cup Parsley, dried
                                      • 2 Tbsp 2 tsp Oregano, leaves, dried
                                      • 1 Tbsp 1 tsp Salt
                                      • 2 tsp Pepper, black, ground

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 6 lb Chicken, cooked, diced, frozen
                                        • 1 lb 8 oz Sausage, smoked, link, pork and beef
                                        • 1 lb 1 oz *Onions, yellow, fresh, diced
                                        • 8 oz *Celery, fresh, diced
                                        • 8 oz *Peppers, green, bell, fresh, diced
                                        • - - Oil, vegetable
                                        • 3 lb 8 oz Tomato paste
                                        • - - Water
                                        • 4 lb *Tomatoes, red, round, fresh, diced
                                        • - - Creole seasoning blend, school-made (see attached recipe)
                                        • - - Basil, leaves, dried
                                        • - - Garlic, minced, packed in water, drained
                                        • - - Parsley, dried
                                        • - - Oregano, leaves, dried
                                        • - - Salt
                                        • - - Pepper, black, ground

                                        Measure

                                        • - - Chicken, cooked, diced, frozen
                                        • - - Sausage, smoked, link, pork and beef
                                        • 2 ⅓ cups *Onions, yellow, fresh, diced
                                        • 1 ½ cups *Celery, fresh, diced
                                        • 1 ¼ cups *Peppers, green, bell, fresh, diced
                                        • 2 Tbsp Oil, vegetable
                                        • 1 qt 2 cups Tomato paste
                                        • 3 qt Water
                                        • 1 qt *Tomatoes, red, round, fresh, diced
                                        • ⅓ cup Creole seasoning blend, school-made (see attached recipe)
                                        • ⅓ cup Basil, leaves, dried
                                        • ¼ cup Garlic, minced, packed in water, drained
                                        • 2 Tbsp Parsley, dried
                                        • 1 Tbsp 1 tsp Oregano, leaves, dried
                                        • 2 tsp Salt
                                        • 1 tsp Pepper, black, ground

                                        100 Servings

                                          Weight

                                          • 12 lb Chicken, cooked, diced, frozen
                                          • 3 lb Sausage, smoked, link, pork and beef
                                          • 2 lb 2 oz *Onions, yellow, fresh, diced
                                          • 1 lb *Celery, fresh, diced
                                          • 1 lb *Peppers, green, bell, fresh, diced
                                          • - - Oil, vegetable
                                          • 7 lb Tomato paste
                                          • - - Water
                                          • 8 lb *Tomatoes, red, round, fresh, diced
                                          • - - Creole seasoning blend, school-made (see attached recipe)
                                          • - - Basil, leaves, dried
                                          • - - Garlic, minced, packed in water, drained
                                          • - - Parsley, dried
                                          • - - Oregano, leaves, dried
                                          • - - Salt
                                          • - - Pepper, black, ground

                                          Measure

                                          • - - Chicken, cooked, diced, frozen
                                          • - - Sausage, smoked, link, pork and beef
                                          • 1 qt ⅔ cups *Onions, yellow, fresh, diced
                                          • 3 cups *Celery, fresh, diced
                                          • 2 ½ cups *Peppers, green, bell, fresh, diced
                                          • ¼ cup Oil, vegetable
                                          • 3 qt Tomato paste
                                          • 1 gal 2 qt Water
                                          • 2 qt *Tomatoes, red, round, fresh, diced
                                          • ⅔ cup Creole seasoning blend, school-made (see attached recipe)
                                          • ⅔ cup Basil, leaves, dried
                                          • ½ cup Garlic, minced, packed in water, drained
                                          • ¼ cup Parsley, dried
                                          • 2 Tbsp 2 tsp Oregano, leaves, dried
                                          • 1 Tbsp 1 tsp Salt
                                          • 2 tsp Pepper, black, ground
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Thaw chicken in the refrigerator.
                                            Critical Control Point: Hold at 41 °F or below.
                                          • Cut sausage link in half, then cut into ½-inch thick half-moons. Set aside.
                                          • Preheat tilt skillet/braiser or kettle over medium heat.
                                          • Add oil and when shimmering, add the diced onions, celery, and bell pepper. Sauté vegetables, stirring frequently until translucent and tender. Do not brown.
                                          • Add tomato paste. Cook, stirring constantly over medium heat for 3 minutes.
                                          • Add water and whisk to blend with paste.
                                          • Add chicken, sausage, diced tomatoes, basil, Creole seasoning, garlic, parsley, oregano, salt, and pepper. Allow to simmer, uncovered, for 45 minutes to one hour until thickened and slightly reduced.
                                            Critical Control Point: Heat to 135 °F or higher. Hold for hot service at 135 °F or higher.
                                          • Serve ½ cup using a No. 8 scoop.

                                          Nutrition INFORMATION

                                          Creole Chicken and Sausage Sauce for Pastalaya State(Louisiana) Child Nutrition Agency Developed Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 ½ cup (No. 8 scoop)
                                          Calories
                                          160
                                          Total Fat
                                           
                                          6.55
                                          g
                                          10
                                          %
                                          Saturated Fat
                                           
                                          1.43
                                          g
                                          9
                                          %
                                          Cholesterol
                                           
                                          49
                                          mg
                                          16
                                          %
                                          Sodium
                                           
                                          303
                                          mg
                                          13
                                          %
                                          Total Carbohydrate
                                           
                                          9.6
                                          g
                                          3
                                          %
                                          Dietary Fiber
                                           
                                          1.68
                                          g
                                          7
                                          %
                                          Total Sugars
                                           
                                          5.3
                                          g
                                          6
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          14.96
                                          g
                                          30
                                          %
                                          Vitamin A
                                           
                                          699
                                          mcg RAE
                                          Vitamin C
                                           
                                          17.9
                                          mg
                                          22
                                          %
                                          Vitamin D
                                           
                                          10000
                                          IU
                                          66667
                                          %
                                          Calcium
                                           
                                          16.88
                                          mg
                                          2
                                          %
                                          Iron
                                           
                                          1.6
                                          mg
                                          9
                                          %
                                          Potassium
                                           
                                          10000
                                          mg
                                          286
                                          %
                                          N/A=data not available
                                          *Marketing Guide
                                          50 Servings:
                                          Onions, mature, fresh, all sizes, whole:
                                          1 lb 4 oz
                                          Celery, fresh, trimmed: 10 oz
                                          Peppers, bell, fresh, green, medium or large, whole: 10 oz
                                          Tomatoes, fresh, whole, all sizes:
                                          4 lb 10 oz
                                          100 Servings:
                                          Onions, mature, fresh, all sizes, whole:
                                          2 lb 8 oz
                                          Celery, fresh, trimmed: 1 lb 4 oz
                                          Peppers, bell, fresh, green, medium or large, whole: 1 lb 4 oz
                                          Tomatoes, fresh, whole, all sizes:
                                          9 lb 4 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Serve the Creole Chicken and Sausage Sauce for Pastalaya over pasta
                                          The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
                                          Cooking Process #2: Same Day Service

                                          Creole Seasoning Blend

                                          Makes about 12 oz (2 ½ cups 2 Tbsp)
                                          Garlic, granulated ½ cup
                                          Paprika ½ cup
                                          Smoked Paprika ½ cup
                                          Chili Powder ¼ cup
                                          Black Pepper, ground ¼ cup
                                          Cayenne Pepper 2 Tbsp 2 tsp
                                          Onion Powder 2 Tbsp
                                          Celery Salt 1 Tbsp 1 tsp
                                          Dry Mustard 1 Tbsp 1 tsp
                                          Thyme Leaves, dried 1 Tbsp 1 tsp
                                          Oregano Leaves, dried 1 Tbsp
                                          Critical Control Point: No bare hand contact with ready to eat food.
                                          1. Whisk all ingredients together in a large bowl.
                                          2. Transfer to a plastic seasoning container and store in a cool, dry location until ready to use.
                                          Note: Be sure to use granulated garlic, not garlic powder, to make sure product will sprinkle freely.
                                          Yield / Volume
                                          50 Servings:
                                          About 2 gal 1 qt 2 cups
                                          About 19 lb 14 oz
                                          100 Servings:
                                          About 4 gal 1 qt 2 cups
                                          About 39 lb 12 oz