Cook1 hr 30 mins
Really good. I do cook the rice separate, that way I don't make glue, and you can make it hotter-I do!
- 2 teaspoons shortening
- 1 cup onion, finely chopped
- 1 cup green pepper, finely chopped
- 1 cup celery, finely chopped
- 4 garlic cloves, minced
- 1 chicken, cut into pieces
- 2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
- 3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
- 2 1⁄2 cups chicken stock
- 2 teaspoons thyme
- 1⁄2 teaspoon oregano
- 1 teaspoon parsley
- 1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper
- 6 cups cooked long-grain rice
- cayenne (to offer at table) or Tabasco sauce (to offer at table)
- Melt shortening in a large/huge saucepan over medium heat.
- Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
- Remove and add onion, green pepper, celery and garlic.
- Cook slowly stirring now and again until onions are tender.
- Add sausage and cook 10 min more.
- Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
- Cover and simmer for 30 min stirring now and again.
- Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
- Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
- ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.