Ingredients
-
1/4
-
8
-
1
-
1
-
2
-
2
-
2
-
1/2
-
3
-
1
-
-
-
-
-
Directions
Dan’s Jambalaya, My son, Dan, made this recipe for a social I was having with my cooking and recipes group at my house, and everyone loved it… Some said it was the best they had ever had… I had some, and couldn’t leave it alone… It really is incredibly delicious! Try it and see for yourself!, I made this using the chorizo and it was AMAZING! The flavors are so wonderful and blend together so well. I have had a lot of Jambalaya’s in my day and this is by far the best we have had!, I made this yesterday in my dutch oven and it was Fantastic!!!! I followed the recipe exactly using the andouille sausage except omitted salt and wouldn’t change a thing. We didn’t add the rice to the pot personal preference but served the Jambalaya over the rice and had some crescent rolls. This will me THE recipe use for Jambalaya in the future.
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Steps
|
1
Done
|
Cook the Rice Using the Chicken Stock as the Liquid Following Directions on Bag or Box. Set Aside. |
|
2
Done
|
Heat Oil in a Lg., Thick Pot on Med-High Heat. |
|
3
Done
|
Add Chicken Thighs, Brown on All Sides and Cook About 10-15 Minutes. |
|
4
Done
|
Add Sausage, Half the Tony's Seasoning, and Salt. Cover, Lower Heat, and Cook Until Chicken Is Well-Done, About 15 Minutes. |
|
5
Done
|
Remove Chicken and Sausage, and Drain All Except 1/3 of the Drippings from the Pot. |
|
6
Done
|
Add Onions, Celery, Bell Pepper, and Garlic, and Saute Until Tender. |
|
7
Done
|
Stir in Tomato With Chili's, Tomato Sauce, the Rest of the Tony's Seasoning, and Salt, and Return Chicken De-Boned, and Sausage to the Pot. Cover, and Simmer About 10 Minutes. |
|
8
Done
|
Add Shrimp, Parsley, and Green Onion Tops, Cooking an Additional 5 Mins., Covered. |
|
9
Done
|
Fold in Cooked Rice, and Simmer About 10 Minutes. |
