Chicken Jambalaya
- Ready In:
- 2hrs 45mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
- 1 chicken (3-4#'s, cooked, deboned, reserve broth/clarify)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 tablespoons bacon fat
- 4 tablespoons flour
- 1 lb smoked sausage, sliced into 1/2 pieces
- 2 medium onions
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 6 cups diced tomatoes
- 1 clove garlic
- 1⁄4 cup chopped parsley
- 1⁄3 cup green onion
- 3 cups chicken broth (from the reserve)
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon liquid red pepper seasoning (i use louisiana hotsauce)
- 2 cups long grain rice (not cooked)
- 1 lb fresh shrimp, deveined and shelled
directions
- Clean and place chicken with 1/2 tsp salt in 6 quart stock pot.
- Clean and chop vegetables, smoke sausage, and prepare shrimp while chicken cooks.
- Refrigerate prepared meats and vegetables until chicken is complete.
- When chicken is well done, allow to cool enough to handle.
- Remove chicken meat from bone, cut into small peices.
- Strain chicken broth, reserving 3 cups and allow to cool.
- When broth is cool enough, skim chicken fat from the top of the broth.
- Prepare your roux by melting bacon grease, sprinkling flour over hot grease and stir until the roux begins to brown.
- The roux is your thickening agent.
- Take care to avoid burning the roux.
- Pour roux into large (I use a 16 quart) stock pot, add chicken, broth, vegetables, and sausage.
- Mix well.
- Add spices (thyme, salt, pepper, cumin, hot sauce).
- Mix well, stir in rice, and bring to boil.
- Add shrimp, parsley and green onion, simmer covered on low until rice is tender.
- Approximately 15 minutes.
- Serves 10** I sometimes add tomato juice to my pot if I feel it is to dry.
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