Jambalaya, Louisiana, Jeff's ongoing recipe

This is my ongoing recipe development highly based on saltedcracker.

All the measurements should be updated each time, so it can be refined to a singe 8 serving(ish) recipe.

Ingredients

• 1 Tablespoon cooking oil

Meat

• 8 oz andouille sausage cut into ¼ inch slices
• 1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
• 8 oz smoked sausage
• 4 oz tasso
• 8 oz diced up pork (1 inch square pieces)

Holy Trinity

• 1 yellow onion, finely diced
• 1 green bell pepper, seeds removed and diced
• 1 red bell pepper, seeds removed and diced
• 3 stalks celery, chopped
• 2 cloves garlic, minced

W Sauce (still experimenting with amounts)

• 1 cup dried Parsely
• 2 Step Fire (experimenting with amounts)

???14 ounce can crushed tomatoes

• 14 oz can of cream of celery/onion/mushroom (Still figuring amounts)
• 1 cup uncooked white rice (long or short grain – not quick cooking)
• 2 cups chicken stock

Directions

1. Heat oil over medium heat in a large dutch oven. Add the cut sausage and tasso and render down a bit.

strain from pan (leaving the juices)

1. Now and the holy trinity and garlic and brown down
2. Add chicken meat and pork and fry until nicely browned down (about an hour). This should be nice and liduidy
3. Add W sauce, 2 step and parsley - let cook another hour or so
4. Add the sausage back in.
5. Add cream of …
6. Mix well and add chicken stock (Bone Broth)

Add Cyanine pepper puree

1. Add more parsley flakes and bring to a rolling boil.
2. Stir in the white rice and chicken broth.

Let it boil until the rice “floats”

1. Cover and allow to simmer for about 30 to 45 minutes