Jocelyn’s Jambalaya

1  3-4 lb chicken, roasted (or a store-bought rotisserie chicken)
1 onion, quartered
2 Bay Leaves

Remove chicken from bones, shred, reserve. Put chicken bones, quartered onion, bay leaves and 10 Cups water in a large stock pot. Bring water to rapid boil over high heat,  then reduce heat to a simmer. Allow to simmer for 1 hour, uncovered. Strain through a fine sieve and reserve the reduced stock, about 6 cups. Discard solids.

1/4 lb peppered bacon, chopped
1 lb pork loin, 1/2″ cubes
1 lb smoked sausage, diced
1 green bell pepper, finely diced
1 onion, finely diced
2-3 stalks celery, finely diced
1 Tbsp Minced Garlic
1 Tbsp Cayenne fused Olive Oil
1-2 tsp Salt
2 tsp dried Thyme Leaf
1 tsp dried Oregano, Mediterranean
1/8 tsp Mace
2 Tbsp tomato paste
2 Cups long grain rice, rinsed
Pepper sauce (Louisiana Hot or Tabasco) to taste

In Dutch oven or large heavy skillet, render fat from bacon over medium heat. Remove cooked bacon, leaving fat. (Reserve bacon for another use.) Increase heat to medium-high, and brown the cubed pork loin. Remove pork from pan and set aside. Next, brown the diced smoked sausage in the Dutch oven. Once cooked, set aside with pork loin.

Over medium heat, add cayenne oil to the Dutch oven and sauté the “trinity” (onion, green pepper and celery) until vegetables have softened, 7-8 minutes. Add garlic and sauté an additional 2-3 minutes. Season vegetable mixture with salt, thyme, oregano, mace and tomato paste. Toss so that vegetables are thoroughly coated with the spices and tomato.

Sauté until tomato paste melts into vegetables begins to develop a fond (browning slightly, and sticking to the bottom of Dutch oven). Add half of the reserved chicken stock and deglaze the pan, scraping up all the savory browned bits with a wooden spoon.

Take reserved pork loin and sausage, shredded chicken, rice and rest of the stock, and add to the seasoned vegetables in the Dutch oven. Bring mixture to boil over medium-high heat, then reduce to low. Allow to simmer, uncovered, for about 45 minutes, or until rice is cooked through and cubed pork loin is very tender.

Adjust seasoning with additional salt and pepper sauce to taste.