Chicken and smoked sausage jambalaya that's cooked outdoors in a 4-gallon cast iron pot.
- 5 lbs Pork Smoked Sausage - sliced (Conecuh Smoked Pork Sausage)
- 6 lbs Boneless/Skinless Chicken Thighs, cut into pieces
- 1-2 lbs. Chicken Breasts, cut into pieces
- 2 tbsp Cooking Oil
- 3 large onions - chopped
- 2 to 3 bell peppers - chopped
- 6 stalks celery – chopped
- 1 tbsp minced garlic
- 2 tbsp Kitchen Bouquet (optional)
- Salt to taste (if all chicken broth is used – reduce the amount of salt used)
- 1½ tsp red pepper (optional)
- 1 tsp black pepper
- 2 tbsp basil
- 1 tbsp thyme
- 144 oz Chicken Broth/Water (3 - 48-oz. cans) [I use 1 – 48oz. Broth & the rest water]
- 9 cups Rice (Parboiled or Converted)
1. Heat the pot before adding oil. Wipe the pot with a paper towel. This will clean the pot and eliminate oil from popping and splattering. Add the cooking oil.
2. Add the chicken. Cook for 5 - 10 minutes to brown.
3. Add the onions, bell pepper, celery, and garlic. Cook until the onions are soft.
4. Add the sausage, kitchen bouquet, salt, red pepper, black pepper, basil, thyme and simmer for about 15 minutes.
5. Add the chicken broth/water and simmer for about 20 minutes.
6. Increase heat to high and add rice. Bring pot to boil, stirring to insure that rice does not stick to the bottom of the pot.
7. Reduce heat to low, cover with tight fitting lid and do not remove for 20 minutes.
8. Open lid and gently fold jambalaya. Turn off heat. Cover again with lid and allow to steam for an additional 10 minutes.