World Champion Jambalaya

1. 1

   Debone the chicken and add the meat to a medium bowl.

2. 2

   Cover and set aside.

3. 3

   Bring the chicken stock to a boil in a large pot over medium heat.

4. 4

   Add the chicken bones, then reduce the heat and simmer for 20 minutes.

5. 5

   Cut the Cajun and andouille sausage into small pieces.

6. 6

   Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned.

7. 7

   Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized.

8. 8

   Cut the chicken into bite-size pieces.

9. 9

   Strain the bones from the chicken stock and measure 32 ounces of liquid.

10. 10

    Stir the stock and canned tomatoes into the sausage and vegetables and bring to a boil over medium heat.

11. 11

    Add the chicken, shrimp, mushrooms, sun-dried tomatoes and pasta and stir until well mixed.

12. 12

    Bring to a boil, then reduce the heat, cover and simmer, stirring occasionally, about 25 minutes.

* Per serving · 4 servings · Values may vary.