Meaty Jambalaya
Author: 
 
Makes 8 Servings
Ingredients
  • 1 pound pork roast, cubed
  • 1 pound boneless skinless chicken thighs, cubed
  • Kosher salt and ground black pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 pound smoked sausage, sliced
  • 2 yellow onions, chopped
  • 1 green bell pepper, chopped
  • 1 bunch green onions, chopped
  • 2 stalks celery, chopped
  • Cold water, as needed
  • 3 beef bouillon cubes
  • 1 tablespoon minced garlic
  • ½ tablespoon Pi-YAHHHHH!! Seasoning
  • 1 teaspoon salt
  • 3½ cups water
  • 2 cups long-grain rice
  • 1 tablespoon hot sauce
  • 1 tablespoon browning and seasoning sauce
Instructions
  1. Preheat oven to 300°.
  2. Season both sides of pork and chicken with kosher salt and black pepper.
  3. In a large Dutch oven, heat oil over medium heat; add the pork, and sear, stirring frequently, for 20 minutes. Add chicken, and cook for 10 minutes, stirring occasionally. Transfer the chicken and pork to a large bowl.
  4. Add sausage to the pot, and cook until lightly browned, about 10 minutes. Remove sausage from the pot, reserving the drippings.
  5. Add yellow onion, bell pepper, green onion, and celery to the pot, and sauté for about 50 minutes, stirring occasionally. If you see too much browning forming on the bottom of the pot, stir in a small amount of cold water, scraping browned bits on bottom of pan with a wooden spoon.
  6. Add the beef bouillon cubes, garlic, Pi-YAHHHHH!! Seasoning, and salt to the vegetable mixture. Sauté for another 10 minutes, stirring ocasionally. Add the pork, chicken, and sausage. Add 3½ cups water, rice, hot sauce, and browning and seasoning sauce, and stir until combined. Bring to a boil over medium heat; cover.
  7. Bake for 1 hour; let stand 5 minutes. Do not uncover until time is up! Mix everything well before serving.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crowd-pleasing-fare/