Ingredients

• 1 1/2 lbs. Smoked Sausage
• 1 lb. Pork Tasso
• 3 Tbsp. Creole Seasoning
• 2 Cups Cooked Shredded Chicken
• 2 Tbsp. Dry Roux (heaping)
• 6 - 7 Cups Chicken Stock
• 1 1/2 Cups Bell Pepper (medium dice)
• 1 1/2 Cups Onion (medium dice)
• 1 1/2 Cups celery (medium dice)
• 1/3 Cup Garlic (minced)
• 3 Cups Long Grain Rice (Preferably made in Louisiana - Cajun style)
• 2 Cans Rotel Tomatoes (Original flavor)
• 1 Bunch Green Onions

Instructions

1. Sauté the pork tasso and smoked sausage in a cast iron pan until sausage is cooked through and meat is nicely browned. Remove from pan with slotted spoon and save the drippings in pan. (Approximately 10 minutes)
2. Sauté peppers, onions and celery in the same pan used to brown meat. Once tender, add garlic and Sauté a couple of minutes longer. (Approximately 7 minutes total)
3. Remove veggies from pan and add 1/2 cup of broth to pan. Scrape the bottom of the pan to remove all the browned bits remaining.
4. Add browned meat, veggie mixture and chicken stock with browned bits into a large dutch oven or stock pot. Add canned tomatoes and approximately 4 cups of chicken stock. You want to add enough to just cover all ingredients. Add Creole Seasoning and stir.
5. Ina one cup measuring cup, add dry roux and i cup chicken stock. Blen until roux is completely dissolved and add to pot.
6. Turn heat to high and add 3/4 of the green onions. (Save the remaining to garnish)
7. Add rice, Stir ONCE and only once. Be sure all ingredients are still covered in stock. If not, add more to cover. Bring to a boil, cover pot and turn heat down to simmer.
8. After 25 minutes take a test bite to determine if rice is fully cooked. If not, place cover back on pot and simmer fo a few minutes longer.
9. Once rice is fully cooked, remove from heat and serve.