Pork, Chicken & Andouille Jambalaya



History and culture are intricately tied the cuisine of New Orleans Plantation Country. Many plantation tours include cooking demonstrations. Check out all the festivals to celebrate local cuisine, including the Louisiana Catfish Festival in Des Allemands, the Alligator Festival in Luling, the Andouille Festival in LaPlace, and the Battle for the Paddle Cook-off in Luling.


• 1lb cubed pork butt
• 1lb cubed chicken
• 1lb sliced Andouille
• ¼ cup oil
• 2 cups chopped onions
• 2 cups chopped celery
• 1 cup chopped bell pepper
• ¼ cup diced garlic
• 7 cups chicken stock
• 2 cups sliced mushrooms
• 1 cup sliced green onions
• ½ cup chopped parsley
• salt and black pepper
• dash of Louisiana Gold Pepper Sauce
• 4 cups long grain rice

In a two-gallon cast iron dutch oven, heat oil over medium-high heat. Sauté cubed pork until dark brown on all sides until some pieces are sticking to the bottom of the pot, approximately 30 minutes. Add cubed chicken and Andouille, and stir fry an additional 10 to 15 minutes. Tilt the pot to one side and ladle out all oil, except for one large spoonful. Add onions, celery, bell pepper and garlic. Continue cooking until all vegetables are well caramelized. Add chicken stock, bring to a rolling boil and reduce heat to simmer. Cook all ingredients in stock approximately 15 minutes. Add mushrooms, green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Slightly over-season since the rice tends to require a little extra seasoning. Add rice and bring to a rolling boil. Reduce heat to very low, cover and allow to cook 30 minutes, stirring once at 15 minutes. When cooked, stir and let steam 10 minutes.


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