Jeff's Jambalaya
Jeff spent over a decade living in New Orleans and perfected his jambalaya recipe.
Ingredients
- 1/4 cup vegetable oil
- 1 ½-2 pounds boneless skinless chicken thighs
- 24 ounces andouille sausage medium dice
- 2 cups yellow onions medium dice
- 1 cup green bell peppers cored, seeded, and medium dice
- 1 cup celery stalks medium dice
- 2 medium garlic cloves finely chopped
- 1 can 10 oz Ro-tel brand crushed tomatoes w/ chiles
- 3 cups long-grain white rice
- 12 oz favorite beer brown ale
- 4 cups low-sodium chicken stock or broth
- approx. 1- 1 ½ Tablespoon s Tony Chachere’s Creole seasoning (to taste- when its salty enough, it has enough spice)
- a few shakes of your favorite hot sauce We use Crystal Brand and Louisiana Brand in our house
Instructions
- Season Chicken with salt and pepper – brown (in half the oil)
- Brown andouille sausage in chicken renderings
- Add remaining oil and cook onions, peppers, celery and garlic until translucent (approx. 10 min, medium heat)
- Add chicken and andouille during the last 2 minutes of cooking vegetables
- Add beer, Ro-tel, and chicken stock, bring to a boil
- Add rice, Tony Chachere’s, and hot sauce, stir- reduce to simmer (LOW)
- Cover, cook for thirty minutes, DO NOT STIR
- ENJOY