Jambalaya (Authentic)

1. 1

   In a large pot, cover chicken with water and add the celery, quartered onion, and the 4 cloves of garlic. Boil until tender, approximately 1 hour.

2. 2

   Reserve the stock. Remove the chicken from the bones & either cut, slice, cube or shred.

3. 3

   In 5 cups of stock, cook rice until liquid is absorbed, about 25 minutes. The rice should be slightly moist.

4. 4

   In a Dutch oven, saute the sausage and ham until slightly browned, about 3 to 5 minutes.

5. 5

   Remove the sausage and ham from the Dutch oven and set aside.

6. 6

   Add butter to Dutch oven and saute the chopped onion, green bell pepper and parsley until tender, about 3 minutes.

7. 7

   Into the Dutch oven, add the chicken, sausage, ham, the 2 cloves of minced garlic, tomato paste, bay leaf, thyme, salt and pepper.

8. 8

   Mix, and then add the rice and the cooked shrimp and mix thoroughly.

9. 9

   Cook over low heat, stirring constantly, about 15 minutes.

10. 10

    Remove bay leaf and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.