Meaty Jambalaya

Jasmine Girouard's jambalaya runs three meats through the same pot so everything cooks in what came before it. The forty-minute sauté on the trinity is where the color comes from, and the hour in the oven is not negotiable. Her words: do not touch that oven.

Ingredients

• 2 onions
• 1 bell pepper
• 1 bunch green onion
• 2 sticks celery
• 4 cloves garlic
• 1 lb pork roast
• Kosher salt and pepper, to season the pork
• 1 tablespoon vegetable oil
• 1 lb boneless chicken thighs
• 1 lb smoked sausage
• 3 beef bouillon cubes
• ½ tablespoon Cajun or Creole seasoning
• 1 teaspoon salt
• 3½ cups water
• 1 tablespoon hot sauce
• 1 tablespoon browning sauce
• 2 cups rice

Instructions

1. Heat the pot. Start by heating a large pot over medium heat.
2. Prep the vegetables. Chop the onions, bell pepper, green onions, celery and garlic. Put them in a container and move to the fridge.
3. Prep the meat. Cut the pork and chicken into cubes and slice the sausage. Season the pork well with kosher salt and pepper.
4. Sear the pork. Add the vegetable oil to the pot and sear the pork for 20 minutes.
5. Add the chicken. Add the chicken to the pork and cook another 10 minutes, stirring occasionally. Remove both.
6. Brown the sausage. Brown the sausage 10 to 15 minutes, then remove it so there's nothing left but the drippings. Preheat the oven to 300°F while this cooks.
7. Cook the trinity. Add the onion, bell pepper, green onion, celery and garlic and sauté for roughly 40 minutes.
8. Season. Add the beef bouillon cubes, Cajun seasoning and salt. Sauté another 10 minutes.
9. Combine. Add the water, meats, rice, hot sauce and browning sauce and stir.
10. Into the oven. Bring to a boil, then cover, turn the fire off, and put the pot in the oven. Cook for exactly 1 hour. Do not touch that oven.
11. Rest. Remove the jambalaya and set aside 5 minutes. Do not uncover until time is up.
12. Serve. Remove the cover, mix everything well, and serve.