This is the recipe for the Jambalaya we hand out at all of our Farmers Markets/Store Demonstrations. It is a very simply (Non Traditional) recipe, but very good!
1 pounds Pork (Tenderloin, Pork Chop or other cut)
6 tablespoons or so of C'est Tout Dried Trinity Mix
3 Cans Cream of Mushroom Soup
Cajun Seasoning to taste.
5 - 7 cups Uncle Ben's Original Converted Rice (Cooked separately)
1 Pound of Smoked Pork Sausage
3 tablespoons cooking oil
Cut meat up in bite size pieces. (For the market, I cut it up really small, so it fits in the small souffle cups I use to hand out samples. Cut the sausage and meat to your preference size. Coat the meat with liberal amounts of Cajun Seasoning. Again, this is going to be your preference on how "seasoned" you want your meat.
Over medium-medium high heat. Heat pot and add the oil... then add all your meat. Brown it, and really let it cook down..(20 minutes or so). This process creates the "browning" on the bottom of the pot which is good. Once the meat is good and browned, Add three cans of Cream of Mushroom, and blend it in with the meat, making sure you "Scrape" the bottom grabbing all that crust on the bottom of the pot. This creates a creamy meat gravy of sorts. Add 6 tablespoons of C'est Tout and blend that into the mixture really well... letting this cook down for about 20 minutes or so until the veggies hydrate and become a bit transparent. Once at this stage, add Kitchen Bouquet seasoning/coloring sauce to bring the base to the color you desire. This is preference again... how light/dark you want your jambalaya.
While the meat is simmering, cook the rice in the rice cooker, and by the time you have the color the way you want it, it is time to add in the rice. Fold in rice using a large spoon, continually adding rice and folding until you have the jambalaya to the "creaminess" you like. Fold and stir, completely getting all the rice mixed in to the mixture. Reduce heat to a simmer or low, and let cook for a bit to ensure all the flavors come together.
This recipe is rather large and can be divided in two for smaller batches.
Pork can be substituted with any protein (Chicken for example).