Jambalaya

• 2 LBS MILD SMOKED PORK SAUSAGE (Sliced 1/4 inch thick) (or any lean high quality smoked pork sausage)
• 2-1/2 LBS BONELESS- SKINLESS CHICKEN THIGH MEAT
• 1-1/2 LBS ONIONS (Diced)
• 2 TBSP MINCED FRESH GARLIC
• 1 LB TASSO (Cubed)
• 3/4 TBSP WHOLE THYME LEAFS
• 3/4 TBSP SWEET BASIL
• 1/2 TBSP COARSELY GROUND BLACK PEPPER
• 1/2 TBSP WHITE PEPPER
• 1/2 TBSP CAYENNE RED PEPPER FLAKES
• 1 TBSP CURLY PARSLEY (Chopped)
• 1/3 GALLON CHICKEN STOCK (See Recipe)
• 1-1/4 LBS LONG GRAIN RICE

1. Method
2. Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
3. Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
4. Add the tasso, thyme, basil and peppers; simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
5. When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Taste the "soup". You can adjust seasonings at this point. Important SEE Chef's Notes below! If all is well, add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot, this is very important!
6. After about 5 minutes, fold in the parsley. Continue to scrap the bottom of the pot to insure that no rice sticks. When the jambalaya returns to a boil, reduce heat to the lowest possible setting (you can even turn the heat off) and simmer covered for at least 25 minutes. DO NOT REMOVE THE COVER, Allow the rice to steam.
7. Chef's Notes:
8. Not all tassos are created equal! Tasso is smoked ham with Cajun seasonings rubbed on the outside, and some are hotter than others.
9. Before adding the rice, I would suggest to taste a piece of chicken and the "soup"; it should be a little over seasoned but not burning hot with spice. Because of this I have purposely called for a little less peppers than needed.

sausage, chicken thigh, onions, garlic, tasso, thyme, sweet basil, ground black pepper, white pepper, cayenne red pepper, curly parsley, chicken, rice

Taken from www.epicurious.com/recipes/member/views/jambalaya-50039925 (may not work)