Jambalaya (Lonie strikes again!)

This is a recipe for about 25. You can multiply or divide it:

6-8 lbs of meat (pork, sausage or chicken)
Marinate pork night before in garlic, salt & red pepper, optional)
2 lbs onions
2 bell peppers
2 T minced garlic
2.5 oz soup base or bouillion
2 oz kitchen bouquet
1/2 gal. Water
2 1/2-3 lbs rice
Tony's, salt to taste

Brown meat real good. Add veges and cook for a while. Add soup base, water and kitchen bouquet, stir and cover. Let cook for a couple of hours stirring occasionally. Cook rice separately and Mix before serving.

Jambalaya ratio:
Item: Multiply _______ X amount of people = total
Meat. 0.25 lbs. X amount of people (my suggestion is 3:1 pork to sausage)
Onions(lbs) 0.1 lbs X amt. of people
Bell peppers 0.06 peppers X amt. of people
Rice (lbs). 0.11 lbs X amt. of people
Kitchen bouquet 0.08 oz. X amt. of people
Garlic, minced 0.04 T. X amt. of people
Soup base 0.1 oz. X amt. of people
Water (gal.) 0.02 gal. X amt. of people