10 oz boneless Chicken breast or chicken thigh cubed
8 oz Andouille sausage sliced (a good spicy country sausage will do, no Kielbasa!)
(you can also add alligator)
I estimate about 2oz of each of these ingredients and about an ounce of the garlic and shallots but please feel free to use as much as you would like. If you choose to make it a healthier dish feel free to add adding a little mushroom, zucchini, yellow squash and eggplant to it.
Red and green bell pepper
½ oz. Tony's Creole Spice
½ ounce Season salt (or to taste)
½ ounce red pepper or cayenne pepper (spicier)
1 Cup Chicken Broth
2 Cups Cooked White Rice (Uncle Bens long grain recommended)
1 cup New Orleans Red Gravy
Red Gravy is a spiced up tomato sauce, in the old days people used Rotel in this recipe but I never thought it was very good that way. A simple way to do this is a can of tomato sauce, a splash or worstechire, hot sauce, fresh garlic little minced onion and a pinch of salt and cayenne pepper cook for 15 minutes on medium heat and set aside.
In a hot deep skillet add and little olive oil and begin to brown you chicken and alligator meat after about a minute add your sausage with I like in rounds and keep fairly large. When the sausage begins to render some of its fat add all your vegetables except garlic and shallots. After about 2 minutes add your garlic and shallots, and half of your spices and stir well. Then add your Chicken Stock and Red gravy and get all ingredients incorporated well. You will want to let this simmer for 3-5 minutes or until half of the liquid has evaporated. At this point taste your sauce and add your red or cayenne pepper and as much seasoning as you think you need. Remember that the white rice will not have much seasoning in it so it is ok that it is a little salty at this point. That being said add your cooked white rice and get it mixed in completely. It should be a reddish orange color. You will want to cook this until all of your liquid has been absorbed and the rice just starts to stick to bottom of pan.
Garnish with green onions and or parley.
Note: The secret to a good Jambalaya is knowing when to add your ingredients. Make sure you get some of that good sausage flavor in there and feel free to add as much red pepper and cayenne pepper to it if you like it spicy. If you don't' like spice don't' add any and provide a bottle of hot sauce for your guests to add their own. Happy Eating!!
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