- 2 t Cajun seasoning (divided)
- 150 g chopped pork
- 100 g chopped chicken
- 75 g chopped bacon
- 150 g chopped smoked sausage
- 38 g tasso
- 1/2 c chopped celery
- 1/2 c diced onion
- 1/2 c chopped bell pepper
- 1.33 c chicken stock
- 2 t roux
- 1 c rice (uncooked)
- 1/4 c chopped green onions
1. Use half the Cajun seasoning to season the pork; use the other half to season the chicken. Set aside.
2. In a pot (this is a one-pot dish), cook the bacon until it is crispy. Remove with a slotted spoon to a large bowl.
3. Cook the pork until it is cooked through. Remove with a slotted spoon to the bowl with the meat.
4. Cook the chicken until it is cooked through. Remove with a slotted spoon to the bowl with the meat.
5. Cook the smoked sausage until it is cooked through. Remove with a slotted spoon to the bowl with the meat.
6. Cook the celery, onion, and bell pepper until the onion is translucent. Stir frequently, mixing fond in with the vegetables.
7. Return the meat to the pot. Mix together.
8. Add the chicken stock; mix in. Taste and adjust seasonings as desired. Bring to a boil.
9. Once boiling, add roux and mix in.
10. Add rice. Stir constantly until the rice absorbs some liquid and stays suspended in the liquid, about 5 minutes.
11. Lower heat to lowest heat possible. Cover; leave for 35 minutes. DO NOT TOUCH.
12. After 35 minutes, stir the jambalaya and see if it needs more cooking. Cook until rice is tender.
13. Once rice is tender, stir in green onions and serve.