1 12-ounce package Rouses Hickory Smoked Bacon, diced
3 pounds Rouses Smoked Green Onion Sausage, cut into ½-inch slices
3 pounds boneless Boston butt pork roast, diced into bite-size pieces
Salt and pepper, to taste
3 pounds boneless skinless chicken thighs, diced into bite-size pieces
Cajun seasoning, to taste
3 (32-ounce) containers of Rouses Fresh Cut Seasoning Mix, (or 32 ounces of a blend of onions, bell pepper, celery, garlic, parsley and green onions, finely chopped)
2-3 bay leaves
2 (10-ounce) cans original Ro-Tel Diced Tomatoes and Green Chiles
2 (32-ounce) containers unsalted chicken stock
1 (32-ounce) container unsalted vegetable stock
3 tablespoons Cajun Power Garlic Sauce, or more to taste
3 to 5 dashes hot sauce
3 to 5 dashes Worcestershire sauce
3 to 5 dashes Pickapeppa Sauce
3 pounds of Rouses Parboiled Rice
Finely chopped fresh flat-leaf parsley, for garnish
Add bacon to a large cast-iron jambalaya pot (10-quart or larger) and cook over medium heat until just crispy, 8 to 10 minutes. Remove bacon and place on paper towels to drain. If you feel that there’s too much oil left in the pot, blot some of it out with paper towels.
Brown the sausage in the bacon fat, stirring slowly with a long wooden spoon to build color. Transfer the sausage to paper towels to drain, using a slotted spoon so the rendered fat drips back into the pan.
Season the pork with salt and pepper. Brown the pork until tender and lightly crispy, stirring slowly with the wooden spoon to build color. Transfer to plate when done.
Season the chicken with Cajun seasoning and add it to the pot. Brown the chicken, then add the fresh cut seasoning mix and sauté until the onions in the mix are translucent, about 7 to 10 minutes. Add the bay leaves, and sauté for an additional 3 to 4 minutes.
Return the reserved pork, smoked sausage and bacon to the pot along with the
Ro-Tel. Stir in the chicken stock, vegetable stock, additional Cajun seasoning to taste, Cajun Garlic Sauce, hot sauce, Worcestershire sauce and Pickapeppa to the pot, and stir. Turn the heat up to high until the mixture starts to boil, then lower the heat to medium. Let cook for 10 to 15 minutes.
Add the parboiled rice to the pot and stir until the rice is completely covered with the liquid. Cover the pot. When you see steam escaping from under the lid, reduce heat to a simmer. Let simmer for 20 to 25 minutes. Do not remove the lid during this process.
Remove the cover and stir the jambalaya to combine all the flavors. Remove the bay leaf and discard.
Top jambalaya with chopped parsley before serving.