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1
Heat 2 tbsp of the bacon fat in a large flameproof casserole over high heat.
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2
In batches, add the chicken.
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3
Cook, stirring occasionally, for 10 minutes, or until the chicken is browned and opaque throughout.
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4
Using a slotted spoon, transfer the chicken to a plate.
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5
Add the remaining bacon fat to the casserole and heat.
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6
Add the andouille and cook, stirring occasionally, for 5 minutes, or until browned.
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7
Remove the andouille with a slotted spoon and set aside with the chicken.
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8
Add the onion, peppers, celery, garlic, and chile to the casserole.
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9
Cook, stirring often, for 5 minutes or until softened.
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10
Add the rice and cook, stirring often, for about 3 minutes.
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11
Add the tomato paste and stir for another minute.
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12
Return the chicken and sausage to the casserole.
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13
Add the thyme, salt, paprika, cayenne, bay leaves, sugar, and pepper.
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14
Pour in the stock, the tomatoes with their juice, and the Worcestershire sauce.
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15
Bring to the boil over medium-high heat, stirring often.
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16
Reduce the heat to low and cover.
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17
Simmer for 1215 minutes, or until the peppers are tender.
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18
Add the shrimp and simmer, still covered, for 3-5 minutes, or until the rice is tender and the shrimp are pink (the jambalaya should be a little soupy).
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19
Transfer to a serving bowl and garnish with parsley.
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20
Serve hot, with a bottle of hot pepper sauce alongside.
