re: Thanks ye mighty Cajuns!

Try doing and advertising a weekly Jambalaya plate lunch. It is literally the cheapest meal you can make per plate and you can produce it in bulk. Due to the cast-iron pot, it stays hot off the fire for hours without reheating. You can scale up as necessary off of this recipe:

1 cup onion
1 cup of sausage and chopped pork roast
1 cup of rice
2 cups of water
*Leblanc's seasoning (or whatever you want) to taste.
cooking oil

Heat up the oil.
Brown your pork and sausage in the oil just long enough to get a slight sear on the outside of the pork.
Remove your meat and add your onions.
Brown the onions until they become nearly transparent. Be patient as this is the MOST important step and the easiest to screw up.
When onions are done, add your meat back and pour in your water.
Season your mixture to taste. Try to get it just a little too salty as the rice will absorb much of the salt.
Bring the water to a boil and then add your rice
Once the water is mostly gone and you can easily see the rice, put a lid on the pot and either reduce heat to a simmer or move your wood back to just coals under the pot.
Let simmer covered for 25 minutes.
Open, flip the rice over bringing the bottom rice to the top and serve.


This will make 4 medium servings or 3 large servings. Scale up as necessary

* Leblanc's I find is already perfectly portioned out so as to take the guessing out of