Back to 12 servings 2 pounds pork shoulder, cut in ¾-inch cubes 2 pounds boneless chicken thighs, cubed Kosher salt and ground black pepper, to taste 0.25 cup vegetable oil 2 pounds andouille sausage, diced 0.5 cup butter 0.5 cup sugar 3 Spanish onions, diced small 5 cloves garlic, chopped 2 green bell peppers, diced small 3 stalks celery, diced small 2 bunches green onions, sliced, white and green parts separated, and divided 4 cups long-grain white rice 1.5 quarts unsalted chicken stock, warmed 3 sprigs fresh thyme, tied with butcher twine 5 dried bay leaves Cajun seasoning, to taste 1 cup fresh parsley, chopped Crystal Hot Sauce
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1 Step 1: In a large bowl, combine pork and chicken, and season with salt and black pepper.2 Step 2: In a large Dutch oven, add oil and andouille, and cook over medium heat, stirring occasionally, until browned and slightly crispy. Set aside andouille, leaving browned bits and drippings in pan.3 Step 3: In the same pan, melt butter and sugar over medium heat. Cook, stirring with a flat-bladed wooden spatula, until browned.4 Step 4: Add pork and chicken thighs, in batches if necessary, and cook thoroughly over medium heat, stirring occasionally, until browned, being careful not to overcrowd the pan.5 Step 5: Add Spanish onion and garlic, and cook, stirring constantly, until browned, about 20 minutes.6 Step 6: Add bell pepper, celery, and white parts of green onion to meat mixture, and cook, stirring constantly, for 5 minutes.7 Step 7: Add reserved andouille, and stir to combine.8 Step 8: Add rice, and stir to combine; cook, stirring constantly, until toasted and fragrant.9 Step 9: Increase heat to high. Add stock, thyme, and bay leaves. Taste broth, and season aggressively with salt, black pepper, and Cajun seasoning.10 Step 10: Bring to a boil over high heat; reduce to a simmer. Cover tightly with foil, and cover with lid; cook over low heat for 30 minutes.11 Step 11: Check rice, and if it’s not quite ready, cover and cook for 10 to 15 minutes more.12 Step 12: Remove foil, fluff rice, and gently fold in green parts of green onion, parsley, and hot sauce. Browned bits on the bottom of the pan are not just OK but highly prized, so be sure to scrape as much off as you can.getsaucepan.com/r/2ecf3cff-dddd-480c-80a4-43d65d7ce3c0 · Original: https://louisianacookin.com/cajun-jambalaya/
