• bacon grease
• 1 lb pork, small cubes
• salt
• creole seasoning to taste
• 24 oz andouille sausage
• 1 lb chicken, small cubes
• 1 yellow onion, finely chopped
• 1 green pepper, finely chopped
• 3 or 4 stalks of celery, finely chopped
• hot peppers, finely diced
• 1 T garlic, finely minced
• 14.5 can diced tomatoes
• 4 c parboiled (converted) long grain rice, well rinsed
• 8 c chicken stock
• hot pepper sauce to taste (I use Paul Prudhomme Magic Pepper Sauce
• dash worcestershire sauce
• pepper or even better adobo seasoning
• 1.5 t thyme
• 1 bundle green onions
• 1 T finely chopped flat leaf parsley

In large dutch oven, heat the bacon grease on high. Add the cubed pork and season with salt and creole seasoning. Stir and cook until a nice brown is on the pork. During this and the following steps, use a wooden spoon to scrape up the browned bits from the dutch oven. It is important to not allow this stuff to burn!

Add the andouille sausage and cook until the sausage has given up some fat and it has taken on some brown. Keep scraping the pot.

Add the chicken and more salt and creole seasoning. Be careful with the salt, it depends on how salty your chicken stock is - don't over season! Cook until the chicken is a bit under done. Bonus points if it manages to get some brown, but this is hard because the pot is getting pretty crowded. Don't forget to scrape the pot with the wooden spoon.

Add the trinity (onions, green peppers, and celery) and the hot peppers. Stir and cook until the veggies are soft and have released a good bit of their water. About half way through this part of the cook, add the garlic.

Add the canned tomatoes and cook until the water from the can is reduced.

Add the rice and stir thoroughly to coat the rice with the fat in the dutch oven. Add the chicken stock, hot pepper sauce, worcestershire, adobo, and thyme. Stir well, and bring to a boil.

Reduce heat to low and cover dutch oven. Adjust heat until simmering. Cook for 15 minutes and give the rice a stir.

About 5 minutes before the rice is done, stir in the green onions and parsley.

Cook until the rice is done. If rice isn't done, but there is no liquid in the pot add water or stock ¼ at a time. If rice is done, but there is a lot of liquid in the pot, uncover and cook off the excess.

Taste and adjust seasoning as necessary.

I like pork, chicken and sausage, but Jambalaya, like Gumbo, can contain anything that flies, walks, swims or scuttles. Put what you like in it. For instance, my daughter likes seafood, so I used shrimp and made a shrimp stock with the shells, substituting this for the chicken stock.