World Champion Jambalaya
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
32
Spice
69
Sweetness
60
Sourness
37
mins
Prep time (avg)
6.5
Difficulty
Ingredients:
60 g
Creole Seasoning1.5 quarts
Chicken Stock1 cup
Red Onion (diced)1 cup
Celery (diced)450 g
Smoked Andouille Sausage1 cup
Red Bell Pepper (diced)230 g
Butter30 g
Garlic (chopped)450 g
Orzo PastaDirections:
1
Debone the chicken and add the meat to a medium bowl
2
Cover and set aside
3
Bring the chicken stock to a boil in a large pot over medium heat
4
Add the chicken bones, then reduce the heat and simmer for 20 minutes
5
Cut the Cajun and andouille sausage into small pieces
6
Melt the butter in heavy stock pot over medium-high heat, and saute the sausage until browned
7
Add the seasoning, onion, celery, peppers, and garlic and saute until caramelized
8
Cut the chicken into bite-size pieces
9
Strain the bones from the chicken stock and measure 32 ounces of liquid
10
Stir