This recipe makes a boatload of Jambalaya for a group and needs a giant pan to make. I halve it when making it.
2/3 cup vegetable oil
2 onions, diced
1 cup diced celery
2 red peppers, diced
2 green peppers, diced
1/2 tablespoon thyme
2 cups diced tomatoes
4 cloves garlic, minced
16 ounces chicken white meat, cubed
8-10 links Johnsonville Hot'n Spicy Bratwurst, grilled and sliced or any other hot sausage
1 teaspoon salt
12 drops of Tabasco
1 tablespoon Worcestershire sauce
1 teaspoon Cayenne pepper
2 teaspoons Creole seasoning
2 pounds peeled shrimp
3 cups uncooked rice
6 cups chicken stock
- Heat the oil in a large skillet over medium heat.
- Add onions, celery, peppers and thyme. Cook for 8-10 minutes until almost brown.
- Add tomatoes and garlic and cook another 2 minutes.
- Stir in chicken and Bratwurst and cook about another 10 minutes.
- Stir in salt, Tabasco, Worcestershire sauce, Cayenne seasoning, Creole seasoning and rice.
- Cook for 3 minutes stirring constantly.
- Add stock.
- Mix well and cover.
- Reduce heat to low and cook for 20 to 30 minutes or until rice is tender and liquid is almost gone.
- Add the shrimp, cover and cook until shrimp is done.
- Serve hot.
