Instructions
- Chop one onion and celery stalk in large pieces and boil with chicken breasts for 1 hour. This makes the stock for use later and prepares the chicken for the jambalaya. Chop 4 onions, red pepper, garlic and slice sausage and sauté. Prepare the roux in large stockpot. Roux: Heat 3 cooking spoons of oil until hot then add 3 cooking spoons of flour. Stir constantly until dark brown (the color of milk chocolate). Immediately add onions, garlic, and sausage. Stir and cook for 3 minutes. Add diced tomatoes and stir. Add chunked chicken and stir. Simmer for 5 minutes. Add 5 cups chicken stock from boiling chicken breasts. Stir and add 2 cups of rice. Cook for 30 minutes (or until all liquid is absorbed) on low to simmer stirring occasionally to avoid sticking. Take off heat and put into large dish. Wait 30 minutes before serving, better reheated.
- Serves 10 to 12.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving