Jambalaya technique poll question

Brown meat (in steps if necessary), remove, cook onions.

If you put it all in at once and leave it, nothing is going to brown. The pot will be way too crowded.

Chicken first.
Pork second.
Sausage third.

Whether I remove the sausage before the trinity is all dependent on how much oil is in the bottom at that point.

Sometimes remove and drain off some oil before trinity, sometimes I just let it all ride.

For any dish, if it involves browning, don't overcrowd the pot. You need the meat to have contact with the bottom of your pot, so you'll have to brown and remove until you've done all your meat. If you don't, you're meat will cook but not as evenly and not all will be browned.

I start my jambalaya off by cutting up a whole chicken, browning the bird a bit, then adding my trinity and stock/water and everything else to the pot and cook the chicken down to the point the meat is done and close to coming off the bone. Then I'll remove only the chicken, let it cool enough to handle it and debone the meat and pull into bite size pieces.

I'll put in my rice to cook and when it is done I'll put the chicken back into the pot. I've found if you leave the chicken in the whole time, it kind of disappears with additional cooking/stirring.

The only thing that comes out of my pot is the oil I use to brown the meat. Once the meat is browned, I add the onions, spices and hot sauce then the sausage and a little water.