1 pound boneless chicken, cubed
Tony Chachere's seasoning (optional)
1 pound pork roast, chopped, cubed
1 pound (hot) smoked sausage
1 large onion, chopped
1 bell pepper, chopped
3 - 6 cloves garlic, minced
4 celery stalks, chopped
3 small cans tomato paste
1 jar of Newman's Own® Salsa
8 cups chicken stock (preferably homemade)
Creole seasoning blend to taste (2 - 3 tsp)
salt to taste
4 cups long-grain white rice, uncooked
- In a sauté or frying pan, brown the chicken, sprinkling with Tony Chachere's seasoning if you've got it, and a bit of salt, black pepper. Cut the meat into bite-size pieces. Brown the sliced smoked sausage and pour off fat.
- In a separate pan, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little. Once the vegetables are translucent and the tomato paste achieves sort of a red mahogany color, deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly. It should be fairly thick. Add the Creole seasoning, salsa, and salt to taste. Cook over low-medium heat for about 10 minutes.
- Add the meat and/or seafood and cook another 10 minutes; Add the rest of the stock, check seasonings, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Check seasonings, then turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.
- When the jambalaya has thickened up a bit and has reached the right consistency, it's done. Serve with salad, salad dressing, and French bread.
