Jambalaya

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/4 cup chicken fat or 1/4 cup lamb fat or 1/4 cup beef fat or 1/4 cup margarine
• 3 cups finely chopped onions
• 2 cups finely chopped celery
• 1 1/2 cups finely chopped green bell peppers
• 1 1/2 cups chopped tasso (preferred) or 1 1/2 cups other smoked ham (preferably cure 81, see note)
• 1 1/2 cups chopped andouille smoked sausage (preferred) or 1 1/2 cups any other good smoked lamb sausage, such as polish sausage (kielbasa, see note)
• 8 medium tomatoes, peeled and chopped
• 1 cup tomato sauce
• 4 bay leaves
• 4 teaspoons chef paul prudhomme meat magic seasoning
• 1 teaspoon minced garlic
• 1 1/2 teaspoons chef paul prudhomme magic hot pepper sauce
• 2 1/2 cups uncooked rice (preferably converted)
• 2 cups hot basic lamb stock or 2 cups chicken stock or 2 cups water

Recipe

• 1 note: k-paul's louisiana kitchen cajun lamb tasso (smoked lamb strips) and k-paul's louisiana kitchen andouille smoked sausage are available through 1-800-457-2857.
• 2 if you substitute ham for the tasso and/or sausage for the andouille, be sure to add more meat magic.
• 3 in a 4-quart saucepan, melt chicken fat over medium heat.
• 4 add 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers.
• 5 cook until onions are a rich brown color, about 20 minutes, stirring occasionally.
• 6 add the tasso, andouille and remaining 1-1/2 cups onions, 1 cup celery and 3/4 cup bell peppers.
• 7 continue cooking 5 minutes, stirring occasionally.
• 8 add the tomatoes, tomato sauce, bay leaves, meat magic, garlic and magic pepper sauce.
• 9 simmer 15, stirring occasionally.
• 10 turn heat to high, fold in rice until well mixed.
• 11 add stock, cover pot and remove from heat.
• 12 let stand, covered, 15 minutes.
• 13 return saucepan to medium heat and cook covered for 4 minutes.
• 14 remove from heat and let stand, covered, until rice is tender, about 10 minutes.
• 15 remove bay leaves and serve immediately.