Jambalaya

By gina62_cooks

Ingredients

• 2 lbs chicken, cubed
• 1 lb andouille sausage
• 1 lb smoked sausage
• 1/4 cup Crisco or bacon drippings
• Tony Chachere's seasoning
• 2 cups long grain rice
• Salt and cayenne to taste
• Hot sauce to taste
• 8 cups chicken stock
• 1 cup chopped mushrooms
• 1 cup chopped green onions
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 1/4 cup chopped garlic
• 1/4 cup chopped parsley

Details

Servings 8

Preparation

Step 1

Dust chicken with Tony Chachere's. Heat Crisco in a Dutch oven over medium-high heat. Add chicken and saute til brown and some pieces are sticking to the pot, about 20 minutes. Add sausages and cook for 10 to 15 minutes. Ladle out all but 1 large TBS of oil. Add onions, celery, bell pepper, and garlic. Carmelize with care, being sure not to scorch. Add stock and bring to a boil. Reduce heat to a simmer and cook for 15 minutes. Add mushrooms, green onions and parsley. Season with salt, cayenne and hot sauce. Add rice, reduce heat to low and cook 30 to 45 minutes, stirring occasionally.