Quoted:
Recipe?
1/3 lb. bacon, cut into small pieces
2 lbs. smoked sausage, sliced into 1/4" pieces
3 boneless, skinless chicken breasts, sliced into thin strips
2 large onions, chopped fine
1 large bell pepper, chopped fine
4 cloves garlic, minced
2 8oz cans Ro-Tel tomatos
1/2 tsp. thyme
1/2 tsp. cayenne
2 tsp. chili powder
4 ribs celery, chopped fine
3 cups long grain rice
2 cups beef
stock2 tsp. kitchen bouqet
black pepper to taste
salt to taste
1/3 cup minced parsley
Get a big 8 qt. pot and cook the bacon on high until it's extra crispy. Leave it and all of the grease in the pot, then immediately add the sausage and brown it in the bacon grease.
Then add the chicken and cook until it's opaque and all the pieces are white. Then, add your onions, bell pepper, celery and garlic and reduce heat to medium high cook until the vegetables soften up. Keep stirring so nothing burns or sticks.
Then, add the rice and stir for 4 or 5 minutes to coat the rice with all the flavors. Then add your beef stock, Ro-Tel, chili powder, thyme and kitchen bouquet.
Stir that up until it's blended together real good and let it come to a boil. Taste it, and add your cayenne, black pepper and salt until it tastes just right, then add about 10-40% more of each because the rice is going to soak up a lot of flavor. Bring it down to a low simmer and let it simmer for an hour.
DO NOT PEEK. You are cooking rice, so it needs to stay covered for the whole hour.
Finally, open it up and add the minced parsley, then cover it and let it cook for another 5 minutes or so. Then fluff it up and chow down.
I can't stress the importance of finely chopping the onions, bell pepper and celery (in particular) enough.
The prep time is a bit long for this, but it makes a LOT of food, an the leftovers do not disappoint. I had two bowls and filled 4 3cup tupperware containers.