Smoked Sausage and Chicken Jambalaya |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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Amazingly great tasting jambalaya with a little kick. Ingredients:
3 tablespoons butter |
3 cups smoked sausage |
1 1/2 cups green bell peppers |
1 1/2 cups celery |
1 1/2 cups onions |
1 1/2 cups tomatoes (chopped) |
1 (8 ounce) can tomato sauce |
5 1/4 cups chicken stock |
2 1/4 cups enriched rice |
4 cups chicken thighs |
6 tablespoons garlic (minced) |
4 bay leaves |
2 tablespoons hot sauce |
3 tablespoons worcestershire sauce |
2 teaspoons kosher salt |
2 teaspoons black pepper |
1 teaspoon sage |
1 teaspoon thyme |
2 teaspoons cayenne pepper |
Directions:
1. The day before I add all the garlic and seasonings, except the bay leaves, to the chicken stock.
2. Melt the butter and lightly brown the sausage for about 10 minutes. Add 3/4 of a cup of each the bell pepper, onion, and celery. Sautee for about 5 minutes. Add the can of tomato sauce and all the tomatoes. Cook for about 2 minutes. Add the rice and cook for another 2 mintues. Add all the chicken stock with all the seasonings and bay leaves. Cut chicken off of bone and cube it. Throw the raw chicken in with the bones. Bring to a boil and then drop it down to low for about an hour, or until the rice absorbs most of the stock. Enjoy!
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