Recipe courtesy of Team Tailg8n
World Champion Jambalaya
- Level: Easy
- Total: 1 hr 55 min
- Prep: 35 min
- Cook: 1 hr 20 min
- Yield: 6 servings
Ingredients
1 smoked chicken (recommended: Bailey's)
2 ounces Creole seasoning
1 1/2 quarts chicken stock
1 cup diced red onion
1/2 cup diced celery
2 links Cajun sausage
1/2 cup diced green bell pepper
1/2 pounds smoked andouille sausage
1/2 cup diced red bell pepper
8 ounces butter
1/2 cup diced yellow bell pepper
2 diced jalapeno peppers (remove the seed)
1-ounce chopped garlic
1 (8-ounce) can spiced tomatoes with green chiles
1 pound small gulf shrimp, peeled and deveined
8 ounces diced smoked crimini mushrooms
2 ounces sun-dried tomatoes
1 pound orzo pasta
Directions
- Debone the chicken and add the meat to a medium bowl. Cover and set aside.
- Bring the chicken stock to a boil in a large pot over medium heat. Add the chicken bones, then reduce the heat and simmer for 20 minutes.
- Cut the Cajun and andouille sausage into small pieces. Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.
- Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.
- Cut the chicken into bite-size pieces. Strain the bones from the chicken stock and measure 32 ounces of liquid. Stir
