Jambalaya

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 teaspoons shortening
• 1 cup onion, finely chopped
• 1 cup green pepper, finely chopped
• 1 cup celery, finely chopped
• 4 garlic cloves, minced
• 1 chicken, cut into pieces
• 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)
• 3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
• 2 1/2 cups chicken stock
• 2 teaspoons thyme
• 1/2 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 6 cups cooked long-grain rice
• cayenne (to offer at table) or tabasco sauce (to offer at table)

Recipe

• 1 melt shortening in a large/huge saucepan over medium heat.
• 2 cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
• 3 remove and add onion, green pepper, celery and garlic.
• 4 cook slowly stirring now and again until onions are tender.
• 5 add sausage and cook 10 min more.
• 6 return chicken and add all remaining ingredients except rice and stir together well.
• 7 cover and simmer for 30 min stirring now and again.
• 8 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.
• 9 serve up the rice in bowls and ladle the jambalaya on top, and offer more cayenne or tabasco at the table.
• 10 ***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.
• 11 diana.