re: Chicken and Sausage Jambalaya recipe

Here is mine. Just substitute more chicken

Pork, Deer, Duck and Chicken Jambalaya

• 2lb. bag of parboiled zatarain’s rice
• 1 pack of Deer sausage
• 1 pack of de-boned Chicken Thighs (1.5 lbs)
• 1 Pork Tenderloin (1.5 lbs)
• 8-10 Cubed Duck Breasts
• 1 pack of Bacon
• 2 large onions
• 1 bell pepper
• 1 stalk of celery
• Kitchen Bouquet
• 1 can of rotel – Mild
• 32 oz. of chicken stock

Directions:

• Brown whole pack of bacon; remove
• Cut up sausage and brown; remove
• Brown cut up seasoned Pork Chops & Duck; remove
• Brown cut up seasoned Chicken; remove
• Brown Onions, Bell Pepper, and celery; cook down
• Add 2 TBLS of Kitchen Bouquet; cook down
• Add one can of rotel; cook down
• Add 32 oz. of chicken stock and 32 oz. of water with parboiled rice.
• Bring all meat and vegetables to a boil
• Reduce to low fire and cook down.

Enjoy

(no message)