Slap Ya Momma Jambalaya

The name of this dish is an abbreviation of the not uncommon Cajunism, “Taste so good, you’d slap ya momma for a bowl.”
Ingredients:
1 lb. Bourgeois Smoked Sausage
1 lb. Bourgeois Andouille
1 lb. Bourgeois Ground Meat, browned
3 lb. Bourgeois seasoned pork roast, roasted and deboned
6 chicken thighs, seasoned, baked, and deboned
1 cup of oil
1 cup of all-purpose flour
3 large onions, chopped
1 large bell pepper, chopped
2 stalks of celery, chopped
1 can of Rotel
6 cloves of garlic, peeled and chopped
3 cans of chicken broth
Parsley, chopped
Green onions, chopped
4 cups of cooked rice

• Make a very dark roux with flour and oil
• Add onions, celery, bell pepper and sauté until “muddy”
• In a separate pan, brown sliced Bourgeois Smoked Sausage and Andouille
• Add all meats to the pot
• Add parsley and onion tops, and water if needed
• Add seasoning to taste and cook 15 minutes
• Add enough rice until preferred consistency and simmer on low for 15 more minutes.
This dish is best if made a day early and stored in the fridge over night for the flavors to meld.