K-Jon's Jambalaya

K-Jon Chef's Note:

I got this recipe from a cookbook by Frank Davis a Chef from New Orleans. I have doctored it up over the years to suit my tastes. I hope you enjoy.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 8

Yield: 8.0 10 ounce

• 1 1/2 lbs andouille sausages or 1 1/2 lbs smoked sausage, diced large
• 1 1/2 lbs boneless skinless chicken, cubed (I like dark meat best)
• 1 1/2 cups rice
• 2 cups chicken stock
• 3 cups onions, chopped
• 1 cup celery, chopped with leaves
• 1 cup green bell pepper
• 1 1/2 cups red bell peppers
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 3 cups tomatoes, chopped or 1 (15 ounce) can chopped tomatoes
• 1/4 cup flat-leaf Italian parsley (reserve)
• 1/2 cup scallion, green end only (reserve)
• 1 lb shrimp, peeled and deveined raw (Optional, reserve)

Directions:

1. 1.) Brown the sausage till crisp, remove and set aside.
2. 2.) Brown the chicken in sausage oil, remove and set aside.
3. 3.) Saute your Holy Trinity (peppers, celery and onion) 5minutes.
4. 4.) Add dry spices and cook 5 minutes more.
5. 5.) Add meat, tomatoes, rice and stock and bring to a simmer.
6. 6.) Now you can cover and cook on stove top for 1 hour or transfer to a 10 X15 glass pan cover with foil and cook 1 hour.
7. 7.) If you want to add shrimp do it at minute 45 and cook for 15 more minutes.
8. 8.) Now add Fresh Parsley and scallions and fold into rice mixture and serve with ice cold beer!