Jambalaya

Submitted by Michelle Maggs

Ingredients

1/3 cup of oil
1 chicken, cut up or boned
1 1/2 lbs. of Andouille sausage
1 1/2 lbs. of raw shrimp, shelled
1-2 tbsp. of kitchen bouquet
4 cups of chopped onion
2 cups of chopped celery
2 cups of chopped green pepper
1 tbsp. of chopped garlic
4 cups of long grain rice
5 cups of stock
2 heaping tsp. of salt
2 bay leaves
Cayenne pepper to taste
2 cups of chopped green onions

Directions

1. Season and brown chicken in oil over medium-high heat

2. Slice sausage and add it with the shrimp to pot. Sauté with chicken and cook through, then remove chicken, sausage, and shrimp from pot

3. Add kitchen bouquet to oil

4. Sauté onions, celery, green pepper, and garlic to the tenderness that you desire

5. Return chicken, sausage, and shrimp to pot

6. Add stock, salt, cayenne, bay leaf, and other desired seasonings to pot and bring to a boil

7. Add rice and return to boil and cover and reduce heat to simmer

8. Cook for a total of 30 minutes

9. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely

10. Add green onions if desired

Seasons jambalaya has 4 keys to success:

• 1 cup of rice to a total of 2 cups of trinity (any combo of vegetables)

• 1 cup of raw rice to 1 1/4 cups of liquid stock, NEVER water

• Over season to compensate for the rice

• Cook for a total of 30 minutes, turning completely after 10 minutes, and adjust heat

Have you made this recipe? Share your tips, tricks, and stories in the comments below!