MY GRANDMA’S RED JAMBALAYA

Cooking with Jacque Rose

7 boneless skinless chicken thighs, cut into bite-size pieces, 1 pound smoked pork neck bones, 5 smoked turkey tails, 2 1/2 pounds jumbo (with heads and shells) shrimp, peeled and deveined, 5 spicy smoked sausages, sliced, 6 garlic cloves, minced, 1/8 cup green bell pepper julienne cut, 1/8 cup red bell pepperjulienne cut, 2 stalks celery, finely diced, 12 fresh okra pods, 1 large yellow onion, chopped, 1/2 small purple onion, chopped, 10 ripe peeled tomatoes, 1 1/2 tablespoon paprika, 2 tablespoons chili powder, 2 tablespoons cayenne, 4 tablespoons dried parsley flakes, 4 cups shrimp stock, 2 cups V-cups tomato juice, 3 tablespoons tomato paste, 3 cups long-grain rice, 3 tablespoon Worcestershire sauce, 1/2 pound crawfish, shell on, 2 bunches green onions, 3 bay leaves, crumbled.

In a large pot add the neckbones and smoked turkey tails, cover with water. Peel off the shrimp heads and shells. Add the heads…

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