Tony’s “Almost” Jambalaya Routee

Prep Time: 15 minutes

Cook Time: 90-120 minutes

Serving Size: 6-10

2 lbs. Smoked Sausage, sliced

2 lbs. Cubed Pork (marinated in 2 oz. Lea and Perrins Worcestershire)

2 lbs. Cubed Boneless Chicken thigh meat (marinated in 2 oz. Italian Dressing)

¼ lb. chopped Bacon

1 each, chopped: large onion, bell pepper, (discard seeds) and clove of shallots 

1 teaspoon Minced Garlic

1 can Swanson’s 14 oz. Beef Broth 

1 tablespoon (½ oz.) Chipotle Sauce 

4 tablespoon (2 oz.) Tiger Sauce 

1 tablespoon (½ oz.) Paprika 

1 small can Cream of Chicken (or Mushroom)

Morton Season-All

Coat black iron pot with a little cooking oil or PAM and preheat slightly. Brown bacon until just starting to crisp then remove and set aside, leaving drippings.

Each meat separately > mildly season with Season-All and brown (use broth as needed to avoid sticking) for 15-20 minutes each, then set aside (in this order> pork, chicken, then sausage).

Brown the onion/greens mix and add garlic @ 10 min. Brown onions etc. till they are dark, about 15-20 min (use broth to keep from scorching). 

Return all the meat back into the pot and mix thoroughly with vegetables. Add any remaining broth. Bring to a low simmer. Mix everything together along with Cream of Chicken.

Add Tiger Sauce and Paprika.  Add Tabasco and more Season-All if needed. Place the lid on your pot. Continue cooking on a medium/low fire until most liquid is evaporated off continuously scraping bottom every 5 min. to prevent sticking. Scrape outside into bottom center, don’t stir.

When tender and only slightly soaking in juices turn off fire, re-cover with lid and let sit for 15 min. Serve on French Bread or Po-Boy’s (may be known locally as Submarine or Hero buns).

*You may dress Po-Boy with lettuce, tomato and pickles; but it isn’t necessary.

*In Lieu of making sandwich, you may instead, serve over steaming hot cooked rice or pasta.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA