Jambalaya purists hear me out

i just made the best jambalaya of my life. I was trying to get rid of stuff in the freezer and pantry, and figured i could toss it in a jambalaya.

Used some smoked hot sausage from Jacob's and some smoked Jalapeno from Rouse's. For chicken i browned a big family pack of bone in chicken thighs (i took off the skin). 1 large container of prechopped seaoniong blend. One can of whole tomatoes, no juice (yes, tomatoes, and i never use tomatoes). Some green onions and basil at the end (yes, basil, it was in the fridge)./

I used black pepper, red pepper, garlic pepper. bay leaves, and some orange can louisiana brand spice mix for seasonings.

And here is the twist. For the liquid i had some frozen stock i made for pho, a vietnamese noodle soup. It's an intensely flavored beef stock flavored with allspice, cinammon, and a bouquet garni of thyme, basil, and parseley.

Holy shite, i am convinced that the stock in indeed the key. It's so flavorful yet fresh tastin....a little herbal but not too much. And still smokey.

i know i broke all kinds of rule, but god damn this is good.

and yes, after if was done i took out the bones. took about 3 minutes.