Roux in Jambalaya? That's how we do it down south. Our friend's at Cindy's Almost Famous Roux has shared their Almost Famous Chicken, Sausage & Pork Jambalaya recipe with us. We packed it up nicely in this meal kit so that in only one click, you can purchase everything that you will need in order to make it.

CINDY’S CHICKEN, SAUSAGE & PORK JAMBALAYA RECIPE

1 ½ sticks of butter

1 Tub Guidry’s chopped onions and bell pepper OR 1 Large onion chopped and 2 bell pepper chopped

1 bunch of chopped green onions

1 can Cream of Celery Soup

1 can Cream of Mushroom Soup

1 can Rotel Tomatoes

2 cups of water

1 Heaping Tablespoon of Cindy’s Almost Famous Roux

Kitchen Bouquet for darkening (optional)

Salt & Black Pepper for seasoning (optional)

3 cups of uncooked long grain rice

2 lbs chicken cut into bite size pieces

1 lb Mild Pork Sausage cut into bitesize pieces.

1 lb lean pork cut into bite size pieces

COOKING INSTRUCTIONS

In a large oven safe pot (at least 10 quarts) Sautee onions, bell pepper and green onions in butter.

Add all soups, Rotel Tomatoes, water and Roux and bring to a boil.

Add meat and bring to a boil (you may choose to brown your meat first, but not necessary)

Add rice and bring to a boil (stir rice well into the mixture)

Cover and place pot in a preheated 350 degrees oven and bake for 50 minutes.

Uncover and stir the mixture, cover and cook another 50 minutes or until rice is tender.