Louisiana Mojo, of which I have none, somehow crept into this plate of Jambalaya. I did a mix of Cajun and Creole styles: chicken and sausage with some tomatoes.
The cooking vessel of choice was Big Bertha, my huge cast-iron pot. I set it up on a propane cooker in the backyard. Then, I browned off the sausage, chicken and vegetables, added chicken stock and rice.