8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
2 Pounds chicken thighs
1/2 Pound (1 chicken breast)
1/2 Tasso pork
1 Pound D&D Smoked sausage
Jasmine rice
Unsalted butter
15oz can diced tomatoes (No salt added)
15oz can tomato sauce (No salt added)
Seasonings
Tony chachere’s creole seasoning
Chef Paul’s poultry magic
Cayenne Pepper
Paprika
1 Yellow Onion
Green Onion
Celery
Green Bell Pepper
Garlic
Fresh thyme
Bay leaves
Preparation of ingredients
Step 1- Chop 1 yellow onion, A bunch of green onion including the ends, 3 ribs celery, 1 Green bell pepper and fresh thyme.
Step 2-Chop Tasso ham into small bite sized pieces. Add 15oz can diced tomatoes into mesh strainer. Set aside.
Step 3- Add chicken thighs and chicken breast into strainer. Rinse with cold water. Once done place chicken into large bowl. Add 2 teaspoons Tony Chachere’s creole seasoning and 2 teaspoons Chef Paul Prudhomme’s poultry magic. Rub the seasonings onto chicken and set aside.
Searing the meat
***Preheat fire to medium high heat***
Note- You will be using this same pan to make the Jambalaya. Once done searing all the meat, set pan aside.
Step 4- Add 3 tablespoons unsalted butter into large saucepan. Let butter melt.
Step 5- Sear chicken thighs, chicken breast and D&D Smoked sausage for 2 minutes on each side. After searing each item place on to serving dish and set aside.
Making the Chicken stock
***Preheat fire to medium high heat***
Step 6-Add 6 cups water into medium sized pot along with 1/2 teaspoon of Tony Chachere’s creole seasoning and 1/2 teaspoon of Chef Paul’s Poultry magic. Stir all ingredients together. Let come to a simmer.
Step 7- Add Chicken thighs and cover pot with lid. Let simmer for 40 minutes. Once the chicken stock is done turn fire off and remove chicken thighs. You should have 3 1/2 cups chicken stock.
Preparing the chicken thighs, chicken breast and smoked sausage.
Note- Chicken breast maybe raw when you cut it. This is fine as the chicken will be cooked in the Jambalaya.
Step 8- Remove the skin off of each chicken thigh. Remove meat from the bones of all the chicken thighs. Chop chicken into small bite sized pieces.
Step 9- Chop chicken breasts into small bite sized pieces.
Step 10- Chop D&D smoked sausage.
Making the Jambalaya
***Preheat fire to medium high heat***
Step 11- In the same sauce pan you used to sear your meats, add 1 cup chopped yellow onion, 2/3 Cup green onion ends, 2/3 Cup chopped celery, 2/3 Cup chopped green bell pepper and 2 tablespoons chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.
Step 12- Add Tasso ham, diced tomatoes(drained), 2/3 cup tomato sauce, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 1 teaspoon paprika, 1 teaspoon Cayenne pepper, 1 teaspoon fresh thyme, 3 bay leaves and 1/2 cup chopped green onion. Stir all ingredients together. Let sauté for 8 minutes, stirring every 2 minutes.
Step 13-Add Chopped chicken thigh meat, chopped D&D smoked sausage and 2 cups rice One at a time. Stir all ingredients together.
***Turn fire down from medium high to medium low heat***
Step 14-Add 3 1/2 cups chicken stock. Stir all ingredients together until well combined.
Note- After step 15, do not stir your Jambalaya during the cooking process as this will cause the rice to absorb all of the liquid and you will have to add more liquid which can result in under cooked or overcooked rice. Let the Jambalaya cook.
Step 15- Cover sauce pan with lid. Let simmer for 20 minutes. Do not stir your Jambalaya.
Step 16- Add chopped chicken breasts on top of the Jambalaya. Cover with lid and let simmer for 5 minutes. Do not stir your Jambalaya.
Step 17- Turn fire off and let Jambalaya sit for 10 minutes before stirring. This will allow the Jambalaya settle. Once done you can stir and serve your Jambalaya. Enjoy!
YouTube instructional video
