Mardi Gras Jambalaya Recipe • Rouses Supermarkets

Ingredients

• 1 12-ounce package Rouses Hickory Smoked Bacon, diced
• 3 pounds Rouses Smoked Green Onion Sausage, cut into ½-inch slices
• 3 pounds boneless Boston butt pork roast, diced into bite-size pieces
• Salt and pepper, to taste
• 3 pounds boneless skinless chicken thighs, diced into bite-size pieces
• Cajun seasoning, to taste
• 3 (32-ounce) containers of Rouses Fresh Cut Seasoning Mix, (or 32 ounces of a blend of onions, bell pepper, celery, garlic, parsley and green onions, finely chopped)
• 2-3 bay leaves
• 2 (10-ounce) cans original Ro-Tel Diced Tomatoes and Green Chiles
• 2 (32-ounce) containers unsalted chicken stock
• 1 (32-ounce) container unsalted vegetable stock
• 3 tablespoons Cajun Power Garlic Sauce, or more to taste
• 3 to 5 dashes hot sauce
• 3 to 5 dashes Worcestershire sauce
• 3 to 5 dashes Pickapeppa Sauce
• 3 pounds of Rouses Parboiled Rice
• Finely chopped fresh flat-leaf parsley, for garnish