Happy Mardi Gras, Y'all!

So in the spirit of Mardi Gras, I thought it would be fun to share with y'all my favorite recipe for jambalaya. This recipe had been given to me a few years back by my friend's mother who was born and raised in Louisiana - and let me tell you it is nothing short of a little piece of Cajun heaven!

Gabby's Jambalaya

Ingredients

2.5 lbs boneless, skinless chicken thighs (breasts work too)

2 lbs. smoked sausage, sliced

2 lbs. (about 4 cups) onions

1/4 bunch celery

1/2 yellow bell pepper

8 cups water from boiled chicken

1/2 bunch fresh parsley

2 tablespoons Kitchen Bouquet

1 can Rotel

2 tablespoons Worcestershire sauce 

1 1/2 teaspoon garlic powder

2 tablespoons salt

1 1/2 teaspoon red cayenne pepper (might want to start with a little less if you do not like spicy)

1/4 teaspoon black pepper

4 cups (dry) Uncle Ben's Rice

Directions

1. Boil chicken till cooked through. Set aside, keeping the water.
2. Brown sliced sausage
3. Add onions, celery and bell pepper, saute about 30 minutes.
4. Add water from the boiled chicken (if you do not have 8 cups left can use chicken both or regular water), bring to a boil.
5. Add parsley, Kitchen Bouquet, Rotel, Worcestershire sauce, garlic, salt, red and black pepper and boil 10 more minutes. 
6. Cube up chicken and add to the pot. Bring to a boil again.
7. Add rice, boil 5 minutes.
8. Cover and lower heat to a simmer. 
9. Leave simmer for 30 minutes, only stirring every 10 minutes or so. 
10. Turn heat off and let rest for 10 minute before serving. 
11. Enjoy!

 

"Laisse bon temp roullez--let the good times roll."