Jambalaya

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄4 cup chicken fat or 1⁄4 cup  pork 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 pork 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  pork stock or 2  cups  chicken stock or 2  cups water

Directions

1. NOTE: K-Paul's Louisiana Kitchen Cajun Pork Tasso (smoked pork 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.