Sausage & Chicken Jambalaya

• 6-8 Bacon Slices (cut in 1" pieces)
• 2 Cups Onions (chopped)
• 2 Cups Green Bell Peppers (chopped)
• 1 Cup Celery (chopped)
• 3 tsp. Salt (Kosher)
• 1 tsp. Cayenne Pepper (divided)
• 2 tsp. Garlic (minced)
• 1˝ lb. Keilbasa, or other Smoked Sausage (cut crosswise ˝ " slices)
• 3 lbs. Boneless Chicken (cut into 1 inch cubes)
• 3 Bay Leaves
• 3 Cups White Rice (medium grain)
• 6 Cups Chicken Stock (heated) (can use half stock & half water)
• 1 Bunch Green Onions (chopped)
• ˝ tsp. Tabasco Sauce
• 1 Tbl. Worcestershire Sauce

In a 12" cast iron Dutch oven, cook Bacon over 14-16 coals until crisp. (10 minutes)

Remove Bacon and set aside.

Season the Chicken with the 1 tsp. Salt and ˝ tsp. Cayenne.

Sauté cubed Chicken until brown on all sides and some pieces are sticking to the bottom of the pot, approximately 20 minutes.

• This is very important as the brown color of jambalaya is derived from the color of the meat.

Tilt the pot to one side and ladle out all oil, except for one large cooking spoon.

Add the Onions, Bell Peppers, and Celery.

• Continue cooking until all vegetables are soft and well caramelized, however, be very careful as vegetables will tend to scorch since the pot is so hot.

• Scrape the bottom and sides of the Dutch oven to loosen any browned particles.

Add the heated Chicken Stock and Bay Leaves.

Season to taste using Salt, Cayenne, Tobasco and Worcestershire.

• Suggest that you slightly over-season since the rice tends to require a little extra seasoning.

Reduce the coals under the oven to approximately 6, cover and add 10-12 coals on the top and cook 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Take the Dutch oven off from all the heat and let stand, covered a few minutes.

Remove the Bay Leaves, stir in the Green Onions, top with crumbled Bacon and serve.