Poncho'S Jambalaya(240 Servings) - cooking recipe

Ingredients

40 lbs. Mahatma Extra Long Grain rice
40 lbs. cubed pork
30 lbs. mild smoked sausage
35 lbs. onions, chopped
10 large bell peppers, chopped
5 bunches celery, chopped
8 packs shallots, chopped
1 large bottle Lea & Perrin sauce
1 bottle Louisiana hot sauce
6 cans diced Rotel
1 50-oz. cream of mushroom soup
1 box salt
2 46-oz. cans V-8 juice
4 ozs. chopped garlic
1 large bottle Kitchen Bouquet
12 oz. Lea & Perrin sauce
10 oz. Louisiana hot sauce
Kitchen Bouquet (enough to get desired color)

Preparation

Total liquid for jambalaya should be 8 gallons, including sauces, soup and water.