Pork and Chicken Jambalaya Tutorial

This was my first time to ever make jambalaya. Down here in Louisiana, it's a common dish but I just never got around to learning a recipe for one. I searched my cookbooks and found several that sounded good so I pulled ingredients from a bunch of recipes and created my own concoction. It's a lot of ingredients but it's fabulous.

Pork and Chicken Jambalaya 

Ingredients

1.5 lbs pork tenderloin, cubed
1.5 lbs chicken thigh meat, cubed
1/2 tsp cayenne
1 tsp garlic powder
1 tsp onion powder
2 tsp pepper
1 cup chopped onion
1 cup chopped celery
2 cups bell pepper (any combination of colors)
2 tsp oil
2 tsp butter
1 tsp Kitchen Bouquet
3 cloves garlic, chopped
1 can diced tomatoes
1 tsp dried oregano
1 tsp dried thyme
2 tsp tomato paste
5 cups chicken stock
2 bay leaves
3 cups long-grain white rice, uncooked
2 tsp salt
Juice of a lemon

Step 1

In a bowl, combine the pork and chicken, cayenne, garlic powder, onion powder, and pepper, cover and refrigerate for several hours or overnight. 

Step 2

In a large stock pot, heat the 2 tbs oil, add the meat and brown, remove meat and set aside.

Step 3

To the pot, add the butter, kitchen bouquet, and veggies, cook 8-10 minutes.

Step 4

Add the garlic, diced tomatoes, tomato paste, and stock- bring to a boil.

Step 5

Add the oregano, thyme, bay leaves, rice, and salt. Cover and simmer on low for 20 minutes. Squeeze a lemon over the jambalaya and stir to fluff the rice. Serve.