Christopher'S Seafood And Steakhouse Recipe For Chicken, Pork And Sausage Jambalaya
|Chopped bell pepper||1 Cup (16 tbs)|
|Sliced green onions||1 Cup (16 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Diced skinless chicken||1 Pound (Meat)|
|Smoked sausage||1 Pound, sliced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Diced garlic||1⁄4 Cup (4 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Cured pork||2 Pound (Meat)|
|Converted white rice||4 Cup (64 tbs)|
|Sliced mushrooms||7 Cup (112 tbs)|
|Black pepper||To Taste|
In a two-gallon pot, saute the cubed pork until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately 30 minutes.
This is very important as the brown color of jambalaya is derived from the color of the meat.
Add the sausage and the chicken meat and stir fry for an additional ten to fifteen minutes.
Add onions, celery, bell pepper and garlic.
Continue cooking until all vegetables are well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot.
Add the cream of mushroom soup.
Add stock, bring to a rolling boil and reduce heat to simmer.
Cook all ingredients in stockpot approximately fifteen minutes for flavors to develop.
Add mushrooms, green onions and parsley.
Season to taste, using salt and pepper.
Over season the mixture as the rice tends to require a little extra seasoning.
Add rice, reduce heat to very low and allow to cook thirty to forty-five minutes, stirring at fifteen-minute intervals.