DIRECTIONS

1. Remove thawed kielbasa and vegetables from cooler using oldest date pack first. Remove brown rice, seasoning, and oil from dry storage using oldest pack date first.
2. Remove any damaged or bruised areas. On a clean cutting board: Trim, deseed, and dice bell pepper Trim and dice celery
3. Heat oil in a large skillet over medium heat. Add garlic, onion, celery, and green pepper to the skillet. Cook until softened, stirring occasionally, ~5 minutes. Add vegetables into large pot or steam table pan with rice and water. Cook rice following the package instructions. Add Cajun seasoning to cooked rice and stir to combine. CCP: Place product in warming cabinet until ready to serve. sure that hot food is held at a temperature above 140°F.
4. Prepare Kielbasa: On a clean cutting board, chop kielbasa into 1/4" rounds. Prepare turkey kielbasa by one of the following methods: Steamer Oven: Place franks on steam table pan in a single layer. Place pan in steam, close door and steam until the internal temperature reaches 140°F as measured by a meat thermometer.
5. Roller Grill: Preheat roller grill on medium heat. Cook franks until the internal temperature reaches 140°F as measured by a meat thermometer. Stovetop Sauce Pan: Heat water in sauce pan to a rolling boil. Add franks to the water and simmer until the internal temperature reaches 140°F. as measured by a meat thermometer
6. CCP: Heat to 140°F or higher for at least 15 seconds. 16. Remove product from heat. Caution! Product is hot. Use oven mitts when handling product to avoid injury. CCP: Place product in warming cabinet until ready to serve. Ensure that hot food is held at a temperature above 140°F. 17. Offer each student 3 oz (by weight) kielbasa with 1 cup dirty rice.
7. CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product. CCP: Record time and internal temperature of completed recipe on daily log.