Chicken Jambalaya

"lots of garden fresh veggies. A hearty one pot meal, great for entertaining friends"
 
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Ready In:
2hrs 45mins
Ingredients:
21
Serves:
10
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ingredients

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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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