Jambalaya - RCahill

Ingredients

2 Tbsp oil

2-3 Ibs. chicken (sauté thighs, then finish baking them)

1 lb. smoked sausage or andouille sliced (any brand, just ready-to-go packaged)

2 green peppers, chopped

2 large onions (any), chopped

4 stems celery, chopped (optional)

2 Tbsp garlic (small chopped)

2 Tbsp Worcestershire sauce

1 quart chicken broth (can use water or water and white wine or beer)

8oz. tomato sauce (NOT PASTE)

Lots of red and black pepper and a bit of salt (Or better yet, Tony Chachere's)

2 1/3 cups of uncooked white rice (rinse it to de-starch it a bit)

Tabasco - add to taste

Directions

In large pot, brown the chicken in the oil (coat the chicken in just a dusting of flour if you like and spices and then finish in the oven).

Leave the chicken to finish cooking in the oven (at 325 for 10 minutes or so and then set aside until you cut it up and add it).

Add the sausage to the pot and brown/cook for 10 minutes.

Add the onions, celery, and bell peppers in the pot and cook until onions are clear (about 5 more minutes).

Add garlic, Worcestershire sauce, broth/water, tomato sauce and spice and cook at medium heat simmering for 15 minutes.

Then add rice and stir LIGHTLY to mix and then cover and cook low for 25 more minutes until rice is almost done.

Uncover (Add the chicken) and GENTLY stir for just a couple seconds (don't scrape the bottom in case the rice on the pot surface is burned a bit, but don't worry about that affecting things).

Leave uncovered and cook super low for 15-30 minutes... until rice is perfect.

Notes

You can modify a lot of things if comfortable:

• No celery

• Add shrimp

• Different kinds of sausage

• Spicy peppers

• 3 Onions (White, Yellow and Red)

• Add crawfish or crawfish fat

• Add parsley

• Finish with green onions