Chicken Jambalaya

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 chicken (3-4#'s, cooked, deboned, reserve broth/clarify)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons bacon fat
• 4 tablespoons flour
• 1 lb smoked sausage, sliced into 1/2 pieces
• 2 medium onions
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 6 cups diced tomatoes
• 1 clove garlic
• 1/4 cup chopped parsley
• 1/3 cup green onion
• 3 cups chicken broth (from the reserve)
• 1/4 teaspoon thyme
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon liquid red pepper seasoning (i use louisiana hotsauce)
• 2 cups long grain rice (not cooked)
• 1 lb fresh shrimp, deveined and shelled

Recipe

• 1 clean and place chicken with 1/2 tsp salt in 6 quart stock pot.
• 2 clean and chop vegetables, smoke sausage, and prepare shrimp while chicken cooks.
• 3 refrigerate prepared meats and vegetables until chicken is complete.
• 4 when chicken is well done, allow to cool enough to handle.
• 5 remove chicken meat from bone, cut into small peices.
• 6 strain chicken broth, reserving 3 cups and allow to cool.
• 7 when broth is cool enough, skim chicken fat from the top of the broth.
• 8 prepare your roux by melting bacon grease, sprinkling flour over hot grease and stir until the roux begins to brown.
• 9 the roux is your thickening agent.
• 10 take care to avoid burning the roux.
• 11 pour roux into large (i use a 16 quart) stock pot, add chicken, broth, vegetables, and sausage.
• 12 mix well.
• 13 add spices (thyme, salt, pepper, cumin, hot sauce).
• 14 mix well, stir in rice, and bring to boil.
• 15 add shrimp, parsley and green onion, simmer covered on low until rice is tender.
• 16 approximately 15 minutes.
• 17 serves 10** i sometimes add tomato juice to my pot if i feel it is to dry.