Jambalaya recipe from the back of the instructions of my recording equipment

Ingredients:

• 5 lbs link andouille sausage
• 3 lbs boneless chicken
• 2 lbs ground beef
• 3 lbs onions (yellow or purple)
• 2 stalks of celery
• 1 lb bell peppers (green or red)
• 1 batch green onions
• 3 lbs rice
• Tony Chachere's Cajun Seasoning
• 1 bottle chicken stock concentrate (or 3 cubes chicken bullion)
• 1 can Rotel tomatoes with chilies, diced (regular hot)
• Tabasco Sauce

Cooking Instructions:
1. In a 16 qt. pot or larger, slice link sausage and pan-fry until brown.
2. Add ground beef and brown.
3. Do not remove from pot. Add diced onions, celery, and bell peppers, 1 can Rotel Original diced tomatoes w/chilies, 3 oz concentrate chicken stock, ¹/₂ teaspoon of Cajun seasoning, 1 teaspoon of Tabasco hot sauce (or more... maybe lots more).
4. Cook until onions are translucent.
5. Add chicken and cook until turns white.
6. Add diced green onions, 1 tsp. salt, ¹/₂ gallon water and bring to a boil.
7. Add rice and bring to a boil. Cook on high for 8 minutes, covered, stirring every 2 minutes.
8. Cook covered on low for 10 minutes, stirring only once.
9. Turn off and let sit for 30 minutes.
10. Serve and enjoy!

Serves 20

I think I can explain why this was on the back of your recording equipment instructions:

It's equipment used for music

Jazz is a music genre

Jazz has its roots in Louisiana

Jambalaya also has its roots in Louisiana

Tony Chachere and Rotel gave them money

That

is a pretty good Jumbalaya recipe

What she said