Liz’s Jambalaya



Heat the oil in a large pot.  Sauté the onions, pepper, and celery until soft.  Add chicken and sausage.  Allow to cook together for about 5 minutes, stirring.  Add the tomatoes.  Mix well.  Add the spices and the bay leaves.  Add the rice and broth.  Allow the liquid to come to a boil, then turn off the burner, add the shrimp, stir, and cover.  Allow the rice to absorb the liquid and serve.   

  • 3 tablespoons oil (can be canola, olive oil, bacon fat or duck fat)
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 3 or 4 stalks of celery, chopped
  • 1 bunch parsley, chopped
  • Meat from 2 cooked chickens, removed from the bone, chopped or shredded
  • 4 pounds of smoked andouille sausage, cut into coins about ½ inch thick
  • 2 pounds peeled shrimp
  • 4 fresh tomatoes, chopped
  • 3 or 4 tablespoons Louisiana seasoning mix or spice
  • 3 bay leaves
  • 6 cups cooked rice
  • About 2 cups of chicken broth

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