Kitchen Sink Cajun Jambalaya
- To a large, heavy cast iron pot, add oil and heat. Cook your choice of meats individually over medium-high heat, setting each aside as you go. Scrape up the brown bits that start to stick to the bottom of the pot – they'll add great flavor to the finished product. If using chicken thighs, let rest for a few minutes after cooking, before chopping into small chunks.
- Add more oil, and sauté the trinity (chopped onion, green pepper and celery) along with the chopped tasso over medium heat, until vegetables are soft.
- Add cooked meats back to the pot (except for shrimp), as well as the Jambalaya Cajun Seasoning Mix.
- Add 2 ½ cups water to the pot, stir well, and bring to a boil.
- Cover the pot and reduce heat to low. Simmer for 20 minutes, or until all water is absorbed.
- If using shrimp, place on top of jambalaya in pot when 5 minutes of cooking time is left.
- Remove from heat, fluff rice with a fork, and let rest uncovered for 5 minutes. Serve with chopped fresh parsley.