Rita's Mardi Gras Jambalaya – Marcel’s Culinary Experience

Ingredients

• 1 pkg (12-16oz) Andouille sausage, sliced
• 1 lb chicken, cooked and chopped
• 1 cup pickled pork or smoked pork butt, chopped
• 1 large onion, chopped
• 1 green pepper, chopped
• 1 cup celery, chopped
• 1 jalapeno pepper, finely chopped
• 2 cloves garlic, minced
• 1 Tablespoon Paul Prudhomme's Poultry magic
• 1 Tablespoon Cajun seasoning
• salt and pepper to taste
• 4 cups chicken or ham stock
• 1 bay leaf
• 2 cups cooked shrimp
• ½ cup green onion, chopped
• 6 cups cooked rice
• 2 Tablespoons fresh parsley
• Hot sauce as needed