EVENTS

JAMIN’ BIG JAMBALAYA

Photo by Luis Ramos
Shown during the event are Jared Deslatte, Chad Corona, Doug McCrory, Patrick Melancon, Jenna Poche, Craig Perque, Larry Roussel, Dean Chiappetta, Birdie Torberson and Kris Torberson.

A group of friends made their way to New Orleans Saturday, March 30 to the Crescent City Classic annual 10K run to help Luis Ramos and Blue Runner Foods prepare jambalaya and red beans for the 22,000 runners. Over $100,000 was raised for several charities. Blue Runner Foods was the food sponsor for the Classic. By 10 a.m., the jambalaya team cooked 1,450 pounds of rice, 1,450 pounds of Chisesi smoked sausage and nearly 300 gallons of Blue Runner jambalaya liquid. By noon all of the jambalaya was served. That morning they cooked a total of 20 pots which each held 50 pounds of rice, 50 pounds of smoked sausage and 10 gallons of Blue Runner jambalaya liquid. Meanwhile, Doug McCrory of Ascension Parish used his supersized jambalaya pot to cook 150 pounds of rice at one time. His jambalaya also contained 150 pounds of Chisesi's smoked sausage and 30 gallons of Blue Runner jambalaya liquid for each of his three batches. Shown during the event are Jared Deslatte, Chad Corona, Doug McCrory, Patrick Melancon, Jenna Poche, Craig Perque, Larry Roussel, Dean Chiappetta, Birdie Torberson and Kris Torberson.