2 cups diced onion, 2 cup diced green pepper, 1cup diced celery
5 T chopped garlic, 2 T minced jalapenos
4 oz tomato paste, 6 oz Tasso, 24 oz sliced smoked sausage
12 oz Andouille
1 T dried basil, 1 t oregano, 1 t dried thyme, 1/2 t cayenne, 1 1/3 T black pepper
10 oz boneless chicken thigh meat
12 oz Rotel tomatoes, 2 T worchestershire
4 cups par boiled long grain rice
4 cups rich chicken stock
4 cups rich beef stock.
4 t kosher salt
3 lbs (70-90) shrimp
3 cups sliced green onions
4 T chopped flat leaf parsley
Instructions
Heat the bacon fat in the saucepot until almost smoking then the onions, celery, green peppers, garlic, and jalapenos. Reduce the heat to medium high and saute for 5 minutes.
Add the tomato paste, tasso, smoked sausage, Andouille sausage, basil, oregano, thyme, cayenne, black pepper to pot. Cook for 10 min over medium high heat and stir occasionally.
Add the chicken, tomatoes, worchestershire, rice, chicken stock, beef stock, and salt to pot. Stir, cover, and let simmer (over medium to low heat) and let cook for 30 min, stirring 3 times.
Add shrimp to pot, let cook for 10 min stirring 1 time during process. Fold in green onions and parsley. ENJOY!
Originally Submitted
8/22/2010
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