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Magnalite Jambalaya

Authentic Magnalite Jambalaya loaded with chicken, pork, sausage, vegetables, and Cajun seasoning — a true Louisiana one-pot meal for feeding a crowd.
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Ingredients
  

Meats & Rendered Fat:
  • 1 lb bacon for rendering fat — yields about ½ cup
  • 2½ lbs chicken thigh meat cut into bite-sized pieces
  • 1½ lbs country-style pork ribs boneless and cubed
  • 1½ lbs andouille sausage sliced
  • 1½ lbs regular smoked sausage sliced
Vegetables & Aromatics:
  • 1 pack celery diced
  • 4 lbs yellow onions diced
  • 1½ green bell peppers diced
  • 1½ red bell peppers diced
  • 1½ yellow bell peppers diced
  • 5 cloves garlic minced
  • 1 bunch green onions chopped
  • 1½ bunches parsley chopped
Rice & Liquid:
  • 5 lbs rice about 12 cups uncooked
  • 24 cups chicken stock reserve extra if needed
Seasonings:
  • 4 bay leaves
  • 2½ Tbsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 Tbsp paprika
  • ½ Tbsp white pepper
  • ½ Tbsp black pepper
  • ½ tsp cayenne pepper adjust to heat preference
  • Salt to taste
  • 1½ tsp thyme
  • 1 Tbsp basil
  • ½ bottle rubbed sage

Method
 

Render the bacon fat:
  1. In your large Magnalite pot, cook 1 lb of bacon over medium heat until crispy.
  2. Remove the bacon and set aside, leaving about ½ cup of rendered fat in the pot.
Brown the meats:
  1. Add the chicken and pork directly into the hot bacon fat.
  2. Season with a little salt, onion powder, and garlic powder if desired.
  3. Brown for 8–10 minutes, stirring occasionally until golden.
Add the aromatics:
  1. Stir in onions, celery, and bell peppers.
  2. Cook until the onions turn translucent, about 10 minutes.
  3. Add garlic and bay leaves, cooking another 2 minutes until fragrant.
Add sausage and seasonings:
  1. Stir in the andouille and smoked sausage, letting them brown slightly.
  2. Sprinkle in all dry seasonings (paprika, thyme, basil, white pepper, black pepper, cayenne, rubbed sage, Old Bay, and salt).
  3. Stir well to coat the meat and vegetables evenly.
  4. Add Worcestershire sauce and mix to deglaze the bottom of the pot.
Add rice and stock:
  1. Pour in the rice, stirring to coat it in all the seasonings and fat.
  2. Then add chicken stock, stirring once more to combine everything evenly.
Bring to a boil:
  1. Turn the heat to high and bring the mixture to a rapid boil, stirring occasionally to keep rice from sticking.
Simmer and cover:
  1. Once it reaches a rolling boil, lower the heat to a gentle simmer, stir one last time, and cover the pot tightly.
  2. Do not lift the lid for 20 minutes.
Finish and fluff:
  1. After 20 minutes, remove from heat and let rest 5 minutes before uncovering.
  2. Fluff gently with a large spoon or paddle, mixing in green onions and parsley just before serving.