Scaf’s Jambalaya

Meats

1 lb cooked chicken (chopped bite size)

Alt: One package Perdue Roasters Original

1 ½ lb cooked kielbasa (chopped bite size)
Preferred: Hillshire Farm Turkey Kielbasa (pre-cooked)
¼-½  lb cooked jumbo shrimp (chopped bite size)

Alt: Frozen Jumbo Tail-less

6 strips cooked bacon chopped bite size

Alt: pre-cooked microwave bacon

Rice

3 cups white rice (not instant)

Alt: 2 cups rice, one box New Orleans or Zatarains Jambalaya mix

Sauces/ Liquids

3 cups water
¼ cup hot sauce (Goya orLouisiana)
¼ cup soy sauce
¼ cup Grey Poupon Mustard
¼ cup molasses
¼ cup maple syrup
1 cup favorite Barbeque sauce
2 tbs olive oil
4 full bodied beers (two for cook!, 2 for Jambalaya!)
1 half stick butter
1 jar salsa (chunky, medium or mild)
1 tomato (sliced in 1/8th)
1 cup pitted Kalamata olives (Green too?)

Spices

Jambalaya spice (2 tsp rosemary, 1 tsp sage, 1 tsp basil– not necessary if using rice mix)
1 tsp onion powder
1 tsp ground celery seed
1 tbs garlic powder
2 tbs garlic salt
1 tsp chile pepper powder (Alt: heavy sprinkle)
1 tsp Lawry’s Seasoned salt
1 tsp black pepper
1 tbs cayenne pepper (Alt: very heavy sprinkle)
1 tbs paprika
1 tbs cajun seasoning
2 tbs granulated sugar
2 tbs brown sugar

Cooking Directions

00:00 Add spices, water and sauces to large pot, stir.  Cover and heat on low-medium-low setting.
00:30 Once spices have stewed, add rice, cover and reduce heat to minimum.  Liquids will continue to soak up and evaporate– frequently stir and add water to keep liquid– should have watery consistency of stew for next 4 hours.
01:30 Add Salsa and first beer.
03:00 Add second beer and tomato slices.
04:30 Add Kielbasa, bacon and olives.  Maintain consistency closer to runny oatmeal.
05:00 Add Chicken.
05:30 Add Shrimp– Only add liquid to prevent drying out.  Should be like solid oatmeal.
06:00 Evaporate remaining liquid and serve hot