44
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2014
Tommy Rouse’s
Jambalaya
WHAT YOU WILL NEED
½
cup Rouses Vegetable oil
3
pounds Rouses Smoked Sausage (¼-inch slices)
3
pounds boneless skinless chicken breast, cubed
3
pounds boneless pork, cubed
2
pounds Rouses Fresh Green Onion sausage
(no casing)
6
32-ounce containers Guidry’s Creole
Seasoning Mix
2
tablespoons chopped garlic
3
quarts chicken stock
3
quarts beef stock
3
cans Rotel Chopped Tomatoes
2
tablespoons Kitchen Bouquet
2
tablespoons Liquid Smoke
Tony Chachere’s Cajun Seasoning
HOW TO PREP
In a 40-quart cast iron jambalaya pot, heat ½
cup vegetable oil. Season and brown all meats
separately starting with the pork, then chicken
and finally sausage. Remove any excess oil and
add the Guidry’s Creole Seasoning mix and fresh
pork sausage. Sauté for 10 minutes then return
pork, chicken and sausage to pot. Add the chicken
and beef stock, Rotel tomatoes, Liquid Smoke,
Kitchen Bouquet and boil covered on medium heat
for 20-30 minutes. Add instant rice and stir until
completely covered with liquid. Cover and turn
off heat. Allow to stand for 10 minutes covered.
Remove cover, fluff rice and serve.
RECIPE,
try me!
BAYOU MARDI GRAS
We have friends by the parade route inThibodaux, and duringMardi Gras season, everyone is in and out of their house all day. I cook a
big pot of jambalaya every year. I don’t usually follow a recipe; I’mmore likely to get inspiration from something I’ve tasted. I do things
country and Cajun, which means brown jambalaya instead of red, and plenty of sausage.
—Tommy Rouse
photo by
Denny Culbert
photo by
Matthew Noel
photo by
Matthew Noel
