Jambalaya with White Beans

Hymels Kajun Kitchen Recipes

Ingredients

• • 4 small onions
  • 2 Bell Pepper
  • 4 Sticks of celery
  • 1/4 cup of minced garlic
  • 1/2 cup of parsley
  • 1 lbs cubed pork
  • 2 lbs boneless skinless chicken thighs
  • 1 lbs smoked sausage
  • Allegro Brisket & Fajita sauce for marinading chicken and pork over night buy 1 bottle use as needed.
  • 1/4 cup of Cajun Power garlic sauce
  • 1 = 10.5oz can of cream of chicken
  • 1 = 10.5oz can of cream of celery
  • 1qt of chicken stock
  • 2 lbs long grain rice
  • Creole seasoning
  • Salt

Instructions

(You’ll need a 8qt black iron pot)

First up, Brown your sausage once Browned pull it and put it to the side. Next Brown your pork once Browned pull it and put it to the side. Next up, add in your chicken thighs that have been marinated overnight and begin to cook down. (With your marinated pork and chicken add all the liquid to the pot this will help with not needing to add water later) Next up, add in your Trinity onions, bell pepper, and celery. Also add 2 tablespoons of minced garlic, and sauté down. Once sautéed add in all your meat, then add 1 tablespoon of Worcestershire sauce, 1 tablespoon of Cajun power garlic sauce, 2 tablespoons of hot sauce, 1 quart 32 ounces of chicken stock, both cans of cream, add Cajun seasoning to taste, salt to taste, and 1 tablespoon of parsley flakes. Bring up to a boil. Once boiling make sure all your flavors are good and then reduce down to a simmer and add 2 pound of long grain rice. Preheat oven for 350 degrees then place pot in oven and let cook for 45 mins. Pull out the oven and fluff then let steam off for 10-15 mins, Cook ya up some white beans and Baw Dat Good Yeah!!!