For a few days now I've been thinking about some good jambalaya so this morning I took down the number 34 cast iron Le Creuset.
Started browning about a pound and a half of my homemade Cajun sausage removed from the casing.
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Next was the smoked alligator sausage, diced ham and a lil tasso for extra smoky flavor.
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And then the diced and seasoned chicken thigh meat.
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The seasonings..... onions, bell peppers, and celery.
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All the browning done it was time for everything to go back into the pot and add the chicken stock and spices.
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After that came up to a boil in went the rice.

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Brought back to a boil and turned the fire down to a simmer for about fourty minutes and it was done and time to eat!
We had corn on the cob and a nice chilled salad but I opted for just jambalaya and buttered St. Joseph bread(seseme seeded Italian bread in a loaf like poboy bread).
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Really good meal!!!!!