Ingredients
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2 teaspoons shortening
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1 cup onion, finely chopped
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1 cup green pepper, finely chopped
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1 cup celery, finely chopped
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4 garlic cloves, minced
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1 chicken, cut into pieces
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2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
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3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
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2 1/2 cups chicken stock
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2 teaspoons thyme
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1/2 teaspoon oregano
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1 teaspoon parsley
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1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
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1 1/2 teaspoons salt
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1 teaspoon black pepper
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6 cups cooked long-grain rice
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cayenne (to offer at table) or Tabasco sauce (to offer at table)
Instructions
- Melt shortening in a large/huge saucepan over medium heat.
- Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
- Remove and add onion, green pepper, celery and garlic.
- Cook slowly stirring now and again until onions are tender.
- Add sausage and cook 10 min more.
- Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
- Cover and simmer for 30 min stirring now and again.
- Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
- Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
- ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.
- Diana.