Garlic chopped with the same chopper. Need only a 1/2 cup. Wouldn't go more than a cup. Smell the garlic after chopping. If it is really strong, cut the portion unless you're a garlic lover.
Boston-Butt Pork or Picnic-Cut Pork, chopped into bite-size pieces. Don't worry about the fat. Most of it will be cooked out later. Leaner pork loses its flavor in the cooking process. This bowl holds about two pounds of pork.
Boneless Chicken Thighs, chopped into bite-size pieces. Try to get thighs with skin if possible. This is about a pound and a half. Again, most of the fat will be cooked off. White meat loses it's flavor in the stewing.
Andouille Sausage, also cut into bite-size pieces. This is a seasoned smoked sausage which uses chunks of pork, rather than ground pork. In Texas, I use the Cajun Hollar brand which is sold in the local HEB markets. For more info about Cajun Hollar go to boudinlink.com. Most any smoked sausage will do, but I prefer andouille when I can find it.
Tony Chachere's More Spice Creole Seasoning is what I am using in this dish. There is a myriad of spices that go into a jambalaya, and Tony's has most of what you need already mixed in it. And you can find Tony's just about anywhere in the USA. More Spice has less salt that the original mix. Season the meats before they are put in the pot.
Heat the Pot First on high and then adde the oil. Thinly coat the bottom of the pot. If all you have is non-stick, don't heat the pot first, rather add the oil and then heat the pot. Pleeeease don't use non-stick to cook a jambalaya. The masters of Gonzales use no oil, rather brown the meats in their own fat.
Brown the Meats one at a time. Pieces of the meat will stick. That is a good thing, trust me. Scrape up what you can, but don't worry about what stays on the bottom. Start with the fattier meats such as the sausage, brown and remove it before adding the next meat. Remove all of the meat, before browning the veggies. The masters from Gonzales will remove as much of the liquid animal fat as possible before adding the veggies.
Brown the Veggies, first the onions and then add the garlic. Brown the onions for about four to five minutes, then add the garlic and brown for about 30 seconds. After return the meats to the pot.
Finally, the Rice! After all of that, you can add the rice. Bring the mixture to a boil again, stir once, close the lid, put the fire on simmer. And say a prayer. Don't peak inside to see how its going. Don't!