Hwy 1 Jambalaya
1 lb Bacon, chopped
2 lb Rouses Green Onion Smoked Sausage, chopped
2 lb Rouses Jambalaya Cube Boneless Pork
5 cups of Supreme Rice
1 tablespoon of chopped garlic
32 oz Guidry Creole Season Mix
10 cups chicken stock
2 tablespoons of Cajun Power Garlic Sauce
Rouses Cajun Seasoning, to taste
Rouses Salt and Pepper, to taste
Dash of Kitchen Boquet
In a 7-quart cast iron pot, heat oil on medium to high heat. Add bacon and cook until crispy, reserve. Add sausage and cook until done, reserve. Add pork and salt and pepper. Cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add Guidry Creole Season Mix to oil and cook on medium to high heat until the onions and pork have fully browned. Add bacon and sausage to pot then liquid and bring to a boil. Add Rouses Cajun Seasoning, Cajun Power Garlic Sauce, Kitchen Boquet and garlic. Boil on medium heat 10 to 15 minutes.
Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 20 minutes.