40 lb. potatoes (red)
15 lb. onions (yellow)
1 bunch green onions
1 stalk celery
10 lb. sliced bacon
10 lb. smoked sausage
5 lb. jambalaya pork
1 lg. pkg. sliced bologna
1 lg. pkg. sliced salami
Red pepper
Salt
Tony's seasoning

Wash potatoes (do not peel) remove any bad spots, dice into approximately 1/2 inch pieces, use 15 gallon or 20 gallon black iron pot. Fry bacon until crisp, remove from pot. Slice sausage into approximately 1/2 inch pieces, fry until brown and most of grease has been removed. Remove from pot. Fry jambalaya pork which has been seasoned with salt, red pepper and Tony's seasoning in the bacon and sausage. Grease until cooked, remove from pot.

Remove all grease from pot. Brown chopped yellow onions and chopped celery. Add diced potatoes using moderate fire, cook until potatoes are almost done. Add bacon, sausage, jamabalaya pork and continue cooking until potatoes are done. A few minutes before serving add bologna and salami (bologna and salami should be diced into about 1/4 inch pieces). Add green onions and let mixture simmer for a few minutes. Serve and enjoy. Serves around 70 persons.