Jambalaya

Remove skin and bone from thigh. Put them in the pot with some olive oil. (season the meat with some Cajun spice like Tony's or Byron’s. You can precut the meat into cubes or chop into pieces as it cooks.
Remove meat once it’s brown and chopped.
Add the chopped seasoning and continue to cook until their soft.
After a few minutes add the sausage and cook down to vegetables are almost done.
Add garlic and cook for a few more minutes.
Add chicken stock, Moore's and chicken to pot.
1 pass of granulated garlic
1 pass of granulated onion
1 pass of Byron’s
1 teaspoon of cayenne
2 tablespoons of pepper
3 tablespoons of salt
bring to a rolling boil.
Add rice and stir briefly. Turn fire to low, cover and simmer for 20 minutes. Check and stir may need to go longer if there’s to much liquid. Recover and simmer 10 minutes at a time until desired wetness is achieved.

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