Directions

1. Cut chicken, sausage and Tasso into small pieces: set aside
2. Season chicken, pork and ground beef with Bayou Bootleg Cajun Seasoning: set aside
3. Cut vegetables – onion, green bell pepper, red bell pepper, and celery; set aside
4. Pour beef broth into large measuring cup or bowl; mix in pork gravy and 1/2 teaspoon Bayou Bootleg Cajun Seasoning
5. Brown chicken 13–15 minutes, remove and set aside
6. Brown pork 13–15 minutes, remove and set aside
7. Brown ground beef 9–10 minutes, remove and set aside
8. Brown sausage 4–5 minutes and halfway through add Tasso then set aside
9. Sauté all vegetables 12–14 minutes; at halfway point, add minced garlic and browning sauce; dust with Bayou Bootleg Seasoning
10. Add all meat back and stir... cook 3–4 minutes
11. Place all meats, vegetables, rice and beef broth in the rice cooker (20 Cup Rice Cooker); stir together
12. Press “White Rice” button on the rice cooker and enjoy the smell as it cooks your jambalaya
13. Enjoy

Chef’s Notes: If possible, season the pork, chicken, and ground beef and let it sit in the refrigerator for several hours or overnight prior to cooking. Also, I like using the Aroma 5-QT Slow Cooker. It's very versatile and a good addition to the kitchen if you don't already have one.

Ingredients

• 2 Cups Rice
• 3.5 Cups Beef Broth
• 4 Teaspoons Pork Gravy
• 1/6 Cup Browning Sauce (I like Savoie’s)
• 1 Pound Chicken Breast or Chicken Thighs
• 1 Pound Smoked Sausage
• 1 Pound Pork Tenderloin
• 1 Pound Ground Beef
• 8 oz Tasso (optional)
• 1 Whole Yellow Onion
• 1 Whole Green Bell Pepper
• 1 Small Red Bell Pepper
• 2 Celery Stalks
• 3/4 tsp Minced Garlic
• 1 Bunch Green Onions (use only bulb and stem)