Zydeco Chop Chop Jambalaya

Zydeco Chop Chop Jambalaya
 


1 lb. Chicken Thighs
1 lb. Boston Butt
1/2 lb. Sausage
2 tsp. Kitchen Bouquet or any type of browning sauce
8 oz. beef broth
10 oz. water
2 tbsp. cooking oil
1 cup Zydeco Chop Chop
1 tbsp. Cajun Seasoning
4 cups Rice

 

Directions:

1. Heat 1 tbsp. cooking oil in a large heavy skillet on medium-high heat.
2. Cut up all of your Boston Butt pork meat and half of the sausage, and add it to the skillet to brown.
3. While browning it, add 1 tsp. of kitchen bouquet, 1/4 cup of Zydeco Chop and 1 tsp. of Cajun seasoning (make sure to brown it until it is real brown).
4. Take the cooked meat out of the skillet, and add 1 tbsp. of cooking oil in the same skillet.
5. Cut and brown the chicken thighs and the rest of the sausage. Add 1 tsp. of kitchen bouquet, 1/4 cup of Zydeco Chop and 1 tsp. of Cajun Seasoning to the meat as well.
6. Once the meat is brown, add all the meat together.
7. Add 8 oz. of beef broth and 10 oz. water to the combined meat, along with 1/2 cup of Zydeco Chop Chop and 1 tsp. of Cajun Seasoning.
8. Cover and simmer for 1.5 hours.
9. Cook 4 cups of rice in the meantime.
10. Mix if you’d like or serve separately – ENJOY!!!

Zydeco Chop Chop