Rita’s Mardi Gras Jambalaya

Rita's Mardi Gras Jambalaya
  1. 1 pkg (12-16oz) Andouille sausage, sliced
  2. 1 lb chicken, cooked and chopped
  3. 1 cup pickled pork or smoked pork butt, chopped
  4. 1 large onion, chopped
  5. 1 green pepper, chopped
  6. 1 cup celery, chopped
  7. 1 jalapeno pepper, finely chopped
  8. 2 cloves garlic, minced
  9. 1 Tablespoon Paul Prudhomme's Poultry magic
  10. 1 Tablespoon Cajun seasoning
  11. salt and pepper to taste
  12. 4 cups chicken or ham stock
  13. 1 bay leaf
  14. 2 cups cooked shrimp
  15. ½ cup green onion, chopped
  16. 6 cups cooked rice
  17. 2 Tablespoons fresh parsley
  18. Hot sauce as needed
  1. 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.
  2. 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.
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