Tony Cachere's Mardi Gras Jambalaya

{}{}{}Mardi Gras Jambalaya

Budget Friendly and Easy to Prepare!

4 Tbs. Butter 1/2 lb smoked tasso or ham1 lb andouille or regular smoked sausage2 cups onions, chopped1 cup celery, chopped1 cup green bell peppers, chopped2 tablespoons garlic, mincedTony Chachere's Original Creole Seasoning2 cups cooked chicken, bones and skin removed, chopped into bite size pieces1 cup pork, cooked2 cups chicken stock2 teaspoons black pepper1 Tablespoon Tony Chachere's Original Creole Seasoning2 teaspoons hot sauce2 teaspoons smoked flavor2 cups uncooked parboiled rice1 bunch green onions, sliced1 cup uncooked shrimp (optional), seasoned with Tony Chachere's Original Creole Seasoning

In a 4 quart or larger heavy saucepan or black iron pot, heat butter. Add tasso and sausage and brown. Add onions, celery and bell peppers. Saute for 3 minutes. Add the garlic and about 2 teaspoons of Tony Chachere's Creole Seasoning. Add chicken, pork and chicken stock. Add seasoning and black pepper. Add hot sauce, smoke flavor and rice. Mix well. Bring to a boil. Reduce heat and cover. Cook for about 20 minutes, until rice is tender. Turn off heat. Add green onions and shrimp (optional). Stir and cover for 5 minutes. Serves 6-8