Miss Mawthas Jambalay

This is a family recipe from my friend Martha Clement who stole it from a cajun ancestor, Gail Clement. I have to say...this is the best Jambalaya I've ever had!!!! And coming from a family of shrimp processors, I've had LOTS of Jambalaya! ENJOY!!!


Preheat Oven 350

1 Whole Chicken (Boiled & Picked with Broth on reserve)
2 Pounds boneless fatless pork chops - cubed
5 cups white rice
2 1/2 lbs of smoked sausage- sliced
1 lb smoked andouille- sliced
3-4 yellow onions - chopped
1 small bunch green onions - chopped
1 green pepper -diced
Handful of fresh parsley - chopped
3 Tsp fresh garlic - minced
Red & Black Pepper to Taste
Salt to taste
1 can golden cream of mushroom soup
1 can rotel

In a BIG pot, Brown pork in oil. Add veggies and cook about 10 minutes. Add sausage & smoked andouille. Cook for about 20 min. Add soup and rotel. MIX WELL add cooked chicken and rice. Add 10 cups of liquid- this can be the water from when you boiled the chicken. You can also use a combination of stock, canned stock or water. Bring pot to boil. Once boiling, transfer from pot to a large aluminum pan. Cover with foil and bake at 350 for 45 min-1 hour.