Mise-En-Place (ingredients prepped and ready to go):
2 Cups Cooked and Shredded Chicken
1 Cup Andouille Sausage, Sliced and Halved
1 Large Onion, Diced
1 Cup Cooked Cubed Ham
2 Red Bell Peppers, Diced
6 Stalks of Celery, Diced
2 Small Jalepeno Peppers, Diced and Seeded
1 Bunch Green Onions, Chopped
6 Cloves of Garlic, Minced
3 Tbsp Tomato Paste
2 Cups Long Grain Rice
1 1/2 Tbsp Jambalaya Seasoning
1 1/2 Tsp Salt
1 Tbsp Canola Oil
3 Tbsp Butter
6 Cups Chicken Broth or Stock
Large Heavy Skillet with Lid
Sturdy Wooden Spoon/Spatula
Place your chicken broth in a bowl next to the stove with the ladle.
Heat the canola oil in your skillet until hot. Add the andouille sausage and sauté until the pieces have a nice brown crust, remove and set aside. Mmmm, smells divine!
Now add the butter to the hot pan and once melted, add the onions.
We want the onions to get a nice brown color, around 9-11 minutes. About halfway through the cooking time, add a ladle full (1/2 cup) of chicken broth to the onions and give it a stir. Once evaporated, add another 1/2 cup broth.
Once that has started to reduce add: red bell peppers, celery, green onions, garlic, jalapeño, tomato paste, Jambalaya Seasoning, and the salt.
The Jambalaya Seasoning is so beautiful and fragrant!
Cook this for about 12 minutes stirring often until it is beginning to stick a little to the pan.
Add the chicken, sausage and ham. Top it off with a ladleful of broth.
Mix gently. When liquid has almost evaporated carefully fold in the rice and add the remaining broth.
Turn the heat down to a simmer, put the lid on, and let it do its magic for about 40 minutes.
Let is rest for a spell (10 minutes) before enjoying!
Laissez les bons temps rouler (Lazay Lay Bon Tom Roulay)
Let the good times roll!