J-Dubs Cajun Grub

You will need

• Cajun seasoning for 12lbs of boil
• 15 qt. of water (add water to taste from spicy-mild)
• 30 qt. stock pot
• 3lb. small red potatoes
• 3lbs. small yellow potatoes
• 3lbs. Sweet onion yellow
• 3lbs. of corn on cobb halves
• 3lbs. of hickory smoked sausage (sliced)
• 3lbs. of raw chicken (cubed)
• Internal thermometer

Go ahead and add the onion, 15 qt. of water, cajun seasoning and allow the flavor to mix together in the stock pot. Do this before the water begins to boil so you will have time to taste the cajun brine before adding the other ingredients.

After the boil begins to roll and you have the best tasting cajun brine go ahead and add your potatoes and corn to the pot. The potatoes will take longer than anything to finish and this will also allow the corn halves enough time to soak up the cajun brine and hold the flavor for plating.

Once the stock pot begins to boil and the potatoes are easily broken apart with a spoon, then go ahead and add the chicken and sausage. This step will not take long and the pot should return to a boil quickly.

Once the stock-pot returns to a rolling boil, very carefully, remove a piece of the chicken and insert the thermometer and verify the internal temperature is at least 165 degrees. If so, get a bowl and enjoy!