K-12 Jambalaya

Ingredients

• 6½ pounds brown long grain parboiled rice, dry
• 3½ pounds peppers and onions, frozen
• 1 gallon 1½ cups diced tomatoes with juice, unsalted
• 2½ quarts (80 oz) tomato sauce, unsalted
• 5 cups (40 oz) chicken stock
• 4¾ pounds cooked chicken diced (1½ mma/serving)
• 1¾ pounds cooked turkey sausage crumble (½ mma/serving)
• 3 cups green onions, cut diagonally
• 6 tablespoons paprika
• 6 tablespoons onion, granulated
• 6 tablespoons garlic, granulated
• 2 teaspoons kosher salt
• 4 teaspoons chili powder
• 4 teaspoons thyme, dried
• 4 teaspoons oregano, dried
• 4 teaspoons black pepper
• 1 teaspoon mustard, dry
• 3 tablespoons celery seed