Thank you https://www.crescentcitycooks.com/ for teaching us this dish!
Danielle puts her #NewOrleans cooking skills on display making her delicious Jambalaya
2 tbls oil
8 ounces of Tasso pork
1 pound of chicken thighs or breatss (skinless, no bones)
8 ounces of andouille sausage
2 tbls of kitchen bouquet (we use vegeta)
6 cups of chicken broth or stock
1 pound or 2.5 cups of parboiled or converted rice
1 large onion
1 green bell pepper
6-8 cloves of garlic
4 stalks of celery
1/2 to 1 cup of parsley
2-3 stalks of green onion
1 tablespoon of salt
Cajun seasoning to taste Hot sauce to taste
Thank you to crescent city cooks for teaching us how to make this: https://www.crescentcitycooks.com/
Cut the Tasso, Andouille sausage and chicken into small pieces. Remove skin and fat from the chicken. Remove skin from the Andouille sausage. Marinate the chicken in mild hot sauce like Crystal and sprinkle with Cajun seasoning.
Dice the onions, bell peppers and celery. Mince the garlic.
Add 2 tablespoons of oil to the pot. Add onions, bell pepper and celery. Add Creole or Cajun seasoning and 3 healthy pinches of salt. Cook for 10-15 minutes on medium high until the vegetables start to caramelize and brown on the edges.
Add the Andouille and Tasso and cook for 5 minutes (www.CajunSausage.com)
The, add the chicken and garlic, cook for 2 minutes.
Add 6 cups of stock/broth and add kitchen bouquet.
Bring to a rapid boil. Add rice, stir through once. Keep it at a rapid boil for 5-7 minutes until most of the water is gone.
Turn off stove and put on the lid.
DO NOT REMOVE THE LID FOR 30 MINUTES. After you remove the lid, stir in parsley and green onions. Serve and enjoy!