Recipe courtesy of John Shorb
Episode: Palm Beach, FL
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Total:
2 hr 45 min
Prep:
45 min
Cook:
2 hr
Yield:
Approximately 20 servings
Level:
Intermediate

Ingredients

Directions

In a large pot over medium-high heat add chickens and cover with water. Bring to a boil. Reduce heat and simmer until the chickens are cooked through. Remove the bones, setting aside the chicken meat and broth.

In a large saucepan, fry the ground spicy sausage until cooked through. Set aside.

In a large pot over medium heat, fry the bacon until crisp. Add the onions, celery, green and red peppers, and garlic cloves. Cook until the vegetables sweat. Add all seasonings and the hot sauce, to taste. Stir together. Add the chicken broth as needed and bring to a boil. Add the tomatoes, corn, and mushrooms. Add additional spices, to taste. Add the reserved chicken meat, reserved ground sausage, butter, smoked sausage, and ham. Add additional chicken broth as needed and return to a boil. Add the shrimp and continue to cook. When the shrimp are cooked through, determine that there is enough liquid to cook the rice. Add additional chicken broth, if needed. Add the rice and bring to a boil. Turn the heat down to low. The jambalaya is finished when the rice is fully cooked. Serve in large bowls.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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