Jambayla Chicken stock, Raw shrimp, smoked pork, pulled chicken, Andouille sausage, Diced 2 Bell peppers, 2 lg onions and 3 stalks celery, corn, Ro-Tel original (2cans), tomato sauce, cajun spices, 3lb bag rice. About a pound of each protein. Rinse rice and place in large baking pan. Lightly fry Onions, Bell peppers, and Celery with Cajun spice to taste. Add about half of tomato sauce to chicken broth and bring to a boil Stir in Veggies Stir in corn and Ro-tels Add Sausage Pork and Chicken, But wait on the shrimp. Add 5 cups of boiling stock. Cover Well with something to hold in steam. 45 minutes at 375. You could gently stir during this time cut make sure recover is good. It may help distribute heat more evenly in such a large pan. Hoping here to reduce over cooked rice on bottom, and under cooked rice on top. At 45 minutes add raw shrimp and give a gentle stir . Cover well and put in oven. You can turn the oven off if your rice is done, the steam will cook the shrimp if they aren’t too large. But finish with the shrimp to avoid overcooking. The finished feast. Closer please. Little parsley to gussy it up.