Rita’s Mardi Gras Jambalaya April 29, 2013 by Geoff Bevington Rita's Mardi Gras Jambalaya 2013-05-31 08:45:18 Print Ingredients 1 pkg (12-16oz) Andouille sausage, sliced 1 lb chicken, cooked and chopped 1 cup pickled pork or smoked pork butt, chopped 1 large onion, chopped 1 green pepper, chopped 1 cup celery, chopped 1 jalapeno pepper, finely chopped 2 cloves garlic, minced 1 Tablespoon Paul Prudhomme's Poultry magic 1 Tablespoon Cajun seasoning salt and pepper to taste 4 cups chicken or ham stock 1 bay leaf 2 cups cooked shrimp ½ cup green onion, chopped 6 cups cooked rice 2 Tablespoons fresh parsley Hot sauce as needed Instructions Brown Andouille sausage in large dutch oven. Remove from pan. Place vegetables in pan and sauté until softened, add a little oil if needed. Add garlic and spices. Cook for additional minute. Pour in chicken stock and bay leaf, stock should cover ingredients in pan. Simmer until it becomes thick, about 45 minutes. Add shrimp and cooked rice. Stir in parsley and serve. By Rita Cevaal Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/