My Jambalaya

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 chicken thighs (1 cup)
• 1/2 lb sausage (1 cup)
• 7 cups water
• 1 onion
• 1 bell pepper
• 3 stalks celery
• 2 garlic cloves (or 1 tbsp minced)
• 1/2 cup butter
• 1/3 cup flour
• 2 1/4 cups rice
• 1/4 cup hot sauce, to taste
• 2 tablespoons tony's cajun spices

Recipe

• 1 boil the chicken in at least 7 cups of water. (you will be using the water as broth later on.) boil for at least 10 minutes.
• 2 meanwhile, chop the onion, pepper, celery and mince the garlic. add to about 1/3 stick of the butter in a dutch oven.
• 3 meanwhile, remove the chicken from the broth, and de-bone, while sautéing the vegetable blend. slice the sausage and chicken into large chunks. add the meat to the vegetable blend. continue simmering the broth, with the bones and skin added back in if you'd like.
• 4 add the remaining butter, and the flour. make a roux. (cook until the flour no longer smells raw, and begins to brown slightly.).
• 5 add the 7 cups of broth and the rice, being sure to remove the skin and bones. stir thoroughly.
• 6 simmer for about 30 minutes, stirring 2-3 times to ensure that the mixture doesn't stick to the bottom of the dutch oven. it is done when the water is absorbed, and the rice cooked. (if you have a non-stick dutch oven, you may have to add an additional cup of water at the end to allow the rice to cook all the way.).