This jambalaya recipe was inspired by my good friends, the Moores, who make the best Creole cooking I've ever tasted. I'm using chicken and andouille sausage as the main meats in this, but feel free to add a pound of shrimp to this recipe!
1tablespoongarlic-shallot puree or 3-4 cloves minced garlic
1 1/2tablespoonsWorcestershire sauce
1/2teaspoonblack pepper
1/2teaspoonred pepper flakes
1oniondiced
2celery ribsdiced
1green bell pepperdiced
12ouncesandouille sausage
1pounddiced chicken
1can organic diced tomatoes
3cupschicken stock or broth
2tablespoonsbacon grease or oil
Marie Sharp's Habanero Hot Sauceor your favorite hot sauce, to taste
Instructions
Place a large Dutch oven on your burner over medium high heat.
Add 1 tablespoon bacon drippings and melt down. Add diced chicken and stir to combine. Add 1 tb. Creole seasoning and stir to combine until chicken is browned.
When chicken is cooked, add the sausage and stir well. After 10 minutes, remove the chicken and the sausage to a bowl.
Add some more bacon drippings to the Dutch oven. Add the vegetables and saute until they are tender, but not mushy. Once onions are translucent, add the garlic shallot puree or minced garlic. Stir well.
Next, add cracked pepper and red pepper flakes. Stir in the gumbo file, which is ground sassafras tree leaves. The Indians used to use it. It adds to the flavor and also helps with the thickening.
Add the tomatoes, stir to combine. Return sausage and chicken to pot and stir. Cook another 10 minutes.
Stir in the white rice and add the chicken stock. Add desired amount of hot sauce, followed by the Worcestershire sauce.
After 1/2 hour of simmering the rice is cooked and liquid has cooked down. Serve and enjoy!
Video
Notes
This jambalaya recipe was inspired by my good friends, the Moores, who make the best Creole cooking I've ever tasted. I hope you enjoy it!