Jambalaya Rice

Serving Size: 20
Preparation Time: 0:30

3 cups Rice, uncooked
2 pounds Smoked Sausage sliced 1/4' thick
1 pound Ham medium dice
2 pounds Chicken Breast medium dice
6 ounces White Onions medium dice
6 ounces Celery medium dice
1 each Green Bell pepper medium dice
1/2 bunch Green Onion sliced thin
4 tablespoons Chicken Base
1 each Tomato Puree 10 ounce can
3 tablespoons Season Salt
2 tablespoons Sweet Basil dry
2 tablespoons Oregano dry
2 each Bay leaf
2 tablespoons Thyme Leaves dry
2 tablespoons Garlic Salt
1/4 cup Sugar
3 tablespoons Worcestershire sauce
2 teaspoons Cayenne Pepper ground
6 cups Water warmed

Place the rice in a 9" deep disposable half pan. Add to the rice and the meats,
vegetables, base, seasonings, tomato puree and water.
Stir the jambalaya mixture together well, to mix in all ingredients and spices.

Place in the smoker next to the fire hole or on the top shelf of the upright smoker.

Once rice is swelled, cover and continue to cook, to make sure all meats are cooked.

Notes: If rice comes out alittle dry, don't worry. Just combine a can of tomato puree with warm water. (50/50)

Stir mixture into the rice as needed!

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™