11/22/2023 – We made a double batch for dinner with the Hughes and Leonards as they arrived late afternoon. We generally followed the usual recipe for Chicken and Sausage jambalaya but Mary said it was the best one we have made and there were a few differences. Therefore, this post attempts to ID the basic ingredients and quantities in a narrative format.

1. Chopped 6 cups of yellow onions, 3 cups each of celery and bell peppers so we had a 2:1:1 ratio.
2. Fried 10 lbs. of cleaned-up leg quarters (small ones that had been on sale). Before frying the quarters had been salted to dry brine for 24 hours then seasoned just before frying with Kit’s Creole Seasoning. Removed the meat with the fried skin. Had 4 lbs 2 oz. of meat from the 10 lb. bag.
3. Chopped about: 18″ of Alabama Specialty Meats Sausage; 8 oz. andoulli sausage; 4 oz. of tasso. Lightly sauteed them then removed them.
4. Sauteed the veggies in the frying pot and added in stages until the first was beginning to have soft edges. Added about ½ cup of garlic.
5. Simmered for about 15 minutes.
6. Added two large canes of Blue Runner Jambalaya Mix stirred to blend and heat up.
7. Added the meats and simmered for about 30 minutes.
8. Adjusted the spices.
9. Turned off and covered to rest until everyone arrived; i.e. about 5 hours.
10. Served over Jasmine Rice.