JJB'S WORLD FAMOUS JAMBALAYA

JJB'S WORLD FAMOUS JAMBALAYA image

Number Of Ingredients 13

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Whole chicken w/ skin on but de-boned (whole fryer)
Pkg of Andouille sausage (pre/partially cooked cajun sausage)
1/2 to 1 lb of shrimp - med to large w/ shells on
Veggies: 4 stalks celery, 1 lrg onion, 1 lrg green pepper, 1 red pepper - all chunky diced
2 quarts low sodium chicken stock
Large can tomatoes - chopped
Paul Prudhomme chicken seasoning
Bay leaf
1/2 stick of Butter
Olive oil
Sour cream
Flour
Basmati white rice

Steps:

1. Clean, dry and salt & pepper chicken - let sit 2. Dice all veggies (the Holy trinity) - set aside 3. Put olive oil and chicken (skin side down) in large wide pot on low heat (to render fat); OK to brown, but should be undercooked 4. Take chicken out - put aside and let cool 5. In same pot, throw in veggies and cook for approximately 6 to 8 min; you may need to add oil 6. Add chicken stock and tomatoes 7. Boil on high for about 15min, then turn heat down to simmer 8. Add bay leaf, Paul's chicken seasoning, sausage, and diced chicken; everything (except shrimp) should be in the pot now (you may decide to hold the chicken aside until later, depending on how cooked it is) 10. Let simmer for 45 to 60 min 11. After about 30 min, in a small sauce pan slowly melt the 1/2 stick of butter, add touch of oil, and about 3 to 4 tablespoons of flour 12. Mix w/ wooden spoon for about 10 min; will turn nutty brown color 13. Pour mixture into soup; should thicken Jambalaya (which should have a reddish color) 14. May add more seasoning; cayenne to give kick 15. While Jambalaya is simmering, make bozmauti white rice 16. When Jambalaya is just about ready, bring to boil, then put shrimp and any remaining diced chicken; then turn down heat 17. In wide bowls, place a scoop of rice and cover with Jambalaya; top w/ sour cream and green onions; serve with toasted bread, Tabasco and extra green onions Serves 4-6.