Prep the chicken — Season your chicken pieces generously with a mild hot sauce and your favorite Cajun seasoning. Set it aside to soak up those flavors.
Start the base — Heat a good amount of oil in a large Dutch oven or gumbo pot over medium-high heat. Toss in the holy trinity: diced onions, bell pepper, celery, and the white bottoms of green onions.
Season & caramelize — Sprinkle the veggies with jambalaya seasoning and a few dashes of hot sauce. Cook for 10–15 minutes, stirring occasionally, until they soften and start to caramelize beautifully (that deep, rich flavor starts here!).
Add the proteins — Stir in the minced garlic, seasoned chicken, chopped tasso, and sliced andouille sausage. Cook for about 5 minutes to brown the meats and release all that smoky goodness.
Build the pot — Pour in 6 cups of stock or broth, add the rice, 1 tablespoon of salt, and a splash of Kitchen Bouquet (Savoie’s Flavoring — it gives that classic dark color and depth).
Rapid boil — Bring everything to a rapid boil and let it roll for 5–7 minutes until most of the liquid is absorbed/evaporated.
The magic wait — Turn off the heat, cover tightly with the lid, and do NOT peek for 45 minutes. (Trust the process — this steams everything to perfection!)
Finish & fluff — After the time is up, remove the lid, give it a gentle stir, and fold in fresh chopped parsley and the green tops of the green onions for that bright finish.