WESCIPES 3: THE BELATED EDITION: JAMBALAYA

My friend Ricardo suggested I post this. I don't really have much of a story to go with it, other than I plan on preparing it at my next party. Also, apologies to my vegan friends. I've got a recipe for gumbo z'herbes I am wanting to try, but I may pass it on to my brother, as he has more roommates.

I do tend to add more chipotle than cayenne to mine.

Jambalaya
"The main difference between Cajun and Creole Jambalaya is the addition of tomato sauce and fresh tomatoes. Since tomatoes are American in origin, they did not play a role in international cuisine until the discovery of this country. It was the innovative Creoles who elected to give this paella-like dish a touch of class with the addition of vine-ripe Creole tomatoes."

So the principle difference between the Cajun version of this recipe and the Creole version of this recipe is . . . tomatoes.

Ingredients:
1-2 large onion, chopped or 4 cups
1-2 green bell pepper, chopped or 1 cup
1-2 red bell pepper, chopped or 1 cup
[feel free to substitute any color bell pepper - purple, even]
1 stalk of celery, chopped or 2 cups
2 cloves garlic, minced
1 bunch green onion/scallion, chopped
1 tsp oregano or a few leaves
1 tsp thyme or a few leaves
2-3 bay leaves, dry or fresh
4 tsp of creole/cajun/Louisiana seasoning mix
4-5 cups chicken stock
4 cups long grain rice
4 slices of thick fatty bacon
2 cups of diced ham [optional]
1 andouille sausage [roughly 1/3 pound]
1 Italian sausage [roughly 1/3 pound]
1 chorizo sausage [roughly 1/3 pound] [or just a pound of one of the spicy ones]
1 kielbasa [roughly a pound]
all sausage sliced
1 lb chicken breast, bite-size
2 tbs olive oil
few shots of worcestershire or soy sauce for color and flavor
1 dark beer [Turbodog? (use more chicken stock if beer not available)]
parsley, black pepper, and sea salt to taste

Turn on the crock pot on high setting. Fry the bacon until crisp. Remove from the pan and set aside. Brown chicken, feel free to season. Brown sausage as the chicken nears completion. Remove meat from pan, set aside. Add onions [not scallions], celery, bell peppers, and garlic, cook, stirring, 7-10 minutes. Move vegetables, meat [including ham, if used], and fat to pre-warming crock pot. Add in chicken stock, beer, herbs [including the scallions], rice, oil and seasonings. Cook until the rice is cooked thoroughly.

To make Creole jambalaya: Add 2-6 tomatoes, probably romas or heirlooms, crushed, to the vegetable mixture. Add 1 16 oz can of tomato sauce in final step.

For all versions: Increase or decrease the amount of seasonings, add hot sauce, curry powder, cinnamon, ginger, chipotle!!, cilantro!!, stir-fry vegetables, mushrooms, more ham, okra, chili peppers, pulled pork, beef, bison, duck, turkey, or seafood. Cheese is awesome after the jambalaya is cooked.

OH! If you use fresh herbs in the crock pot - don't chop them up first, except the scallions. If you do this in a regular stew pot, go ahead and chop.

Seasoning: Equal parts salt, white pepper, black pepper, red pepper flake or cayenne, garlic powder, onion powder, and paprika. As always, adjust to taste.