I love this recipe because it is one of the top signature dishes of Louisiana. Its full of rich meats, tender vegetables and fluffy rice. The combo results in a stick-to-your-ribs meal that is sure to satisfy.
In a large black cast iron pot, add 1 cup of cooking oil or bacon drippings over high heat. Add diced sausage and cook until browned. Remove sausage and add pork. Cook until dark brown and fully cooked. Remove pork and add chicken. Cook until it's brown and cooked through.2.
Once chicken is cooked, begin adding back the pork and sausage to the pot with the chicken. At this point, let all three meats cook together until it starts sticking to the bottom of your pot.3.
Add onion, bell pepper, celery, garlic, green onions and parsley. Cook until all vegetables are translucent, about 30-40 minutes. Add the Creole seasoning. Add the browning sauce, hot sauce and Worcestershire sauce. Stir well and then add the chicken stock. Stir well again and cover. Cook on low heat for 45 minutes to 1 hour.4.
Remove from heat, add the rice, stir well and serve.