Jambalaya 5 tablespoons Cajun Sweet Seasoning
3 cups chopped green onions
3 cups chopped sweet green bell peppers
1 cup chopped celery
1 cup ham, cut into thin strips
2 cups andouille sausage, sliced 1/4" thick
3 bay leaves
6 cups chicken stock
2 cups chopped tomatoes
1 cup fresh chicken breast meat, cut into thin strips
3 cups uncooked rice
Preheat a heavy greased 5-quart saucepot over high heat until water dances across when dropped on surface Add 1/2 of the onion and bell peppers, add the celery, ham, 1 cup of the sausage, the bay leaves, and 3 tablespoons seasoning mix. Cook, scraping bottom of pot frequently, until almost blackened, about 12 minutes. Stir in 1 cup of stock, scrape the bottom of the pot to loosen particles, cooking for 10 minutes more. Add tomatoes, chicken, and remaining seasoning mix, and cook for 5 minutes. Add the remaining onions, peppers, sausage, and stock, and bring to a boil. Stir in the rice and return to a boil. Reduce heat to a slow simmer, cover, and cook until the liquid is completely absorbed, about 15 minutes.
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