Great Jambalaya
alt.sports.football.pro.ne-patriots/Cramden (2002)

I've made this about a dozen times since I found it on the web a few years back. Don't worry if you don't have 1 or 2 of the sauces. It still comes of great. Enjoy. - Cramden

1 1/2 to 2 lbs chicken, cooked, boned and chopped
1 1/2 lbs smoked sausage (use Andouille or Chorizo)
1 lb diced Smoked Ham (Tasso is better)
1 lb shrimp, medium to large, shelled (16/20's)
1 onion, large, chopped
1 bell pepper, chopped
4 cloves garlic, minced
3 ribs celery, finely chopped
1 large plus 1 small can of tomato paste
1 small can of tomato sauce
1 (28 oz) can of chopped tomatoes
1 (14 oz) can of chopped tomatoes
4 cups chicken stock
2 tbsp Tiger Sauce
1 tbsp Pickapeppa Sauce
1 tsp Tabasco Sauce
1 tsp Cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp oregano
1 tsp thyme
2 bay leaves, whole
salt to taste
4 cups uncooked long grain rice

Puttin' it all together:

Season the chicken meat with a little salt, pepper (black & red) and set aside.

Brown the sliced, smoked (hot) sausage and pour off the fat. Set the sausage aside.

Saute the onions, garlic, bell pepper, and celery until the onion turns translucent. Butter is best flavor-wise, but if you're watching fat, use olive oil.

Mix the tomato paste with the tomato sauce and brown until it just starts to caramelize.

Add the caramelized tomato paste and chopped (or diced) tomatoes to the sauteed vegetables stirring well. Deglaze the tomato paste pan with a little of the chicken stock. Add the rest of the chicken stock to the mixture. It should be fairly thick. Add the seasonings and salt to taste. Let this mixture cook for about 30 minutes at medium heat (stir to keep from sticking).

Add the meat (chicken, ham and sausage) and cook for another 45-60 minutes at low-medium heat.

Add the shrimp 10 minutes before removing from heat. (Make sure the shrimp is cooked.)

Prepare the 4 cups (8 cups after cooking) of rice according to directions.

It turns out much better if you use chicken or shrimp stock for the rice instead of water.

After the rice is cooked, mix the rice with the rest of the ingredients (stir well) and put the whole mess into a LARGE baking dish. Preheat oven to 350F and bake, uncovered, for approximately 60 minutes. This step is really important. Bake on upper shelf of the oven to keep the bottom from burning.

Watch it and don't let the top burn either.

Remove from oven and enjoy.