For a few days now I've been thinking about some good jambalaya so this morning I took down the number 34 cast iron Le Creuset.
Started browning about a pound and a half of my homemade Cajun sausage removed from the casing.
Next was the smoked alligator sausage, diced ham and a lil tasso for extra smoky flavor.
And then the diced and seasoned chicken thigh meat.
The seasonings..... onions, bell peppers, and celery.
All the browning done it was time for everything to go back into the pot and add the chicken stock and spices.
After that came up to a boil in went the rice.
Brought back to a boil and turned the fire down to a simmer for about fourty minutes and it was done and time to eat!
We had corn on the cob and a nice chilled salad but I opted for just jambalaya and buttered St. Joseph bread(seseme seeded Italian bread in a loaf like poboy bread).
Really good meal!!!!!