Chicken and Sausage Jambalaya

Steps

1. Add a little bacon grease to the pot and let it heat up.
2. Brown the sausage in batches, then remove it from the pot and set aside. Leave all the rendered fat in the pot.
3. Add the chicken thighs to the pot and season with salt and pepper; cook until browned.
4. Add the ground pork to the pot and cook until browned, then remove it and set aside.
5. Add the green bell pepper, red bell pepper, celery, onion, jalapeño, fresh thyme, and garlic to the pot.
6. Cook the vegetables down until they are rich golden brown and super soft (this may take up to half an hour).
7. Stir in the Cajun seasoning and bay leaves; cook for 1-2 minutes.
8. Pour in about a cup of chicken stock or broth, scraping the bottom of the pot to deglaze all the flavor.
9. Add the remaining chicken stock or broth to the pot.
10. Return the browned sausage and ground pork to the pot.
11. Bring the mixture up to a boil, then add the rinsed rice.
12. Reduce the heat, cover the pot, and let it simmer for about 25-30 minutes until the liquid is absorbed and the rice is tender. Do not stir during this time.
13. Once cooked, turn off the heat and let the jambalaya sit covered for about 5 minutes before serving.