Jambalaya

• 2 Tbsp. Tony Chachere creole seasoning
• 3 Tbsp. Kitchen Bouquet
• 2 lb. ground chuck
• 2 lb. milk pork sausage
• 5 lb. bag thighs and legs
• 1 lb. smoked sausage
• 2 bell peppers, large
• 2 bundles green onions
• 2 large onions
• 1 medium stalk celery
• 5 c. long grain rice
• 10 c. water or chicken stock

1. Brown ground chuck, sausage and smoked sausage.
2. Boil chicken and cool and debone (save stock).
3. Saute bell peppers, chopped green onions, onions and celery.
4. Add meat, chopped chicken, sauteed vegetables, creole seasoning and Kitchen Bouquet to 5 cups uncooked rice and 10 cups water or stock.
5. Bring to boil then reduce heat to low setting stirring occasionally until rice is tender.
6. Bon appetit!!

chachere, kitchen, ground chuck, milk pork sausage, legs, sausage, bell peppers, green onions, onions, stalk celery, long grain rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=416184 (may not work)