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Categories:
chicken rice Ya shrimp powder bay leaves yellow onions bell peppers celery garlic tomato paste sausage sausage bacon chicken thighs ham green onions
Viewed: 29 - Published at: 8 years agoIngredients
- 18 cups chicken stock
- 5 Tb MSG
- 4 Tb. Minor's Ham Base
- 10 cups Zatarain's rice
- 2 cans Rotel
- 12 Tb. "Slap Ya Mama" cajun seasoning
- 2 Tb. mexican shrimp powder
- 4 bay leaves
- 3 yellow onions, diced
- 4 bell peppers (2 green, 2 red), diced
- 1 bunch celery, finely chopped
- 3 heaping little spoons of minced garlic
- 2 cans tomato paste
- 2 lbs link sausage, diced (Myers Elgin garlic, andouille if you can get it)
- 2 lb. hot breakfast sausage
- 1 lb bacon, diced
- 2 lb. chicken thighs, cubed
- (2 Tb. homemade creole seasoning + 1 Tb. hot smoked paprika)
- 2 lbs. ham, cubed
- 2-3 bunches green onions, chopped
Method
- Spice Dump, per batch
- 5 tbsp MSG
- 4 tbsp Ham Base
- 12 tbsp "Slap Ya Mama" cajun seasoning
- 2 tbsp mexican shrimp powder
- 4 bay leaves
- Wet Ingredients per batch
- 18 cups Chicken Stock
- 2 cans Rotel
- 2 cans tomato paste
- 3 heaping little spoons of minced garlic
- Rice per batch
- 10 cups
- Marinate chicken pieces in 1/2 a Shner bock, 4 tbs of Cajun seasoning and 2 heaping little spoonfuls of garlic.
- Fry breakfast sausage, crumble and brown to medium dark, set aside. Drain grease and discard.
- Fry bacon, drain grease and reserve for frying. Chop bacon
- Fry link sausage to light brown, reserve.
- Fry ham to light brown, reserve.
- Fry chicken to medium brown, reserve.
- Fry trinity in bacon grease and with chopped bacon until it has some color, reserve.
- Bring stock and rotel to simmer in pan.
- Add spice dump, garlic and tomato paste
- Simmer for 5 minutes
- Add fried meats and trinity
- Bring back to simmer, simmer 5-10 minutes.
- Add rice, bring back to simmer/low boil, cover with heavy foil, place in 250F oven for an hour, turning over rice after 30 minutes.
- Top with chopped green onions and parsley for serving.
