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Jambalaya PRINT
Dear Sister, I did the best I could to remember what I did to make this. I think it is pretty accurate. It makes a huge amount. As in, enough to feed 12 hungry teenage boys amount. It was a whole lot of yum!
Ingredients
| 6 | slices bacon, diced |
| 5 | links andouille sausages, cut crosswise into ½-inch cubes |
| 30 | ish shrimp, peeled and deveined |
| 2 | onions, chopped |
| 5-6 | garlic cloves |
| 3 | large celery stalks, chopped |
| 1 | 8-to 10-ounce red bell pepper, coarsely chopped |
| 1 | 8-to 10-ounce green bell pepper, coarsely chopped |
| 2 | bay leaves |
| 4 | large skinless boneless chicken thighs, cut into 1- to 1½-inch pieces |
| 2 | tablespoons paprika |
| 3 | tablespoon chopped fresh thyme |
| 1 | tablespoon chili powder |
| ½ | teaspoon (or more) cayenne pepper |
| 2 | 10-ounce cans diced fire roasted tomatoes |
| 1 | 28 oz can of crushed tomatoes |
| 2½ | cups shrimp*, chicken or beef broth |
| 2 | cups (19 to 20 ounces) long-grain white rice |
| 8 | green onions, chopped (about 2 cups) |
| Chopped fresh Italian parsley |
Directions
*If making shrimp broth, peel shrimp, saving shells. Cover with 3 cups water and bring to boil. Simmer for several minutes.
Cook bacon in a large pot. Remove bacon, crumble and set aside. Cook onions and celery in bacon fat till softened. Add garlic and cook for another 5 minutes. Add seasonings and chicken. Cook chicken until outside turns white. Add bacon crumbles and rice and cover, stirring frequently for 5 minutes. Add peppers, bay leaves, tomatoes and broth. Bring to boil. Turn down heat, cover and simmer until rice is cooked. Turn off heat and stir in shrimp. Cover for 5 minutes. Check shrimp for doneness. Garnish with green onions and parsley.
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