BostonSidewalks Recipe - Cajun Jambalaya

Ingredients

• stock pot
• knife for chopping
• large mixing spoon
• measuring spoons
• heavy bottomed 6 qt. dutch oven, like enameled cast iron
• sheet pan with cooling rack
• 4 lg bone-in, skin on chicken thighs, about 1 1/2 lbs
• 2 lg carrots, chopped
• 1/2 lg onion, chopped
• 1 cl garlic, lightly crushed
• 3 ribs celery, chopped
• 10 black peppercorns
• 10 c water
• 1 lb smoked pork sausage, roasted (see Instructions)
• 1/4 c vegetable oil
• 1 lg onion, 1 1/2 c diced
• 5-6 stocks celery, 1 1/2 c diced
• 1 small green bell pepper, 1 c diced
• 4 cloves garlic, minced
• 1 1/4 c white rice
• 1 28 oz can tomatoes, tomatoes separated from the juice
• 3 1/2 c chicken stock
• 1/4 t ground black pepper
• 1/4 t white pepper
• 1/4 t cayenne pepper
• 2 t salt
• 1/2 t oregano
• 1/2 c chopped flat leaf parsley for serving
• chopped green onions for serving