4-5 onions, chopped
1 stems of celery, chopped
3 bell peppers, chopped
7-8 garlic cloves, minced
4 pounds spicy garlic sausage, cut into thin rounds
3-1/2 pounds chicken breast, cut into small pieces
3 pounds parboiled white rice
2 chicken bullions
1/4 bottle of ‘’1 Step Chicken Jambalaya Seasoning”
1/4 bottle of “Kitchen Bouquet”
3 teaspoons Tony’s Creole Seasoning
2.5 teaspoons pepper
4 teaspoons ground cayenne pepper
2 or less teaspoons oregano
1/2 bunches parsley, chopped
2 bunches shallots, chopped
3 quarts plus 1 cup of water
1/4 cups oil
Salt to taste
Heat 1/4 cup of oil in jambalaya pot. Add sausages, 1 cloves of minced garlic, 1 teaspoon Tony’s. Cook until all water has evaporated and sausages turn brown. Remove.
Add chicken, 1 cloves minced garlic, 1 teaspoon Tony’s. Cook until chicken turns white and almost 70% done (pink center) and remove.
Drain all fat from the pot. Add 1/2 cup oil and add onion, celery, bell pepper, remainder of minced garlic, 1 teaspoon Tony’s. Cook until veggies are tender and remaining water has evaporated.
Add cooked sausage and chicken. Mix well and cook for 5 more minutes. Add remaining water and all other ingredients except rice, shallots and parsley. Turn heat on high until water comes to a boil. Add salt to taste. Add rice and keep stirring until water comes to a boil again. Turn heat to very low, cover the pot and leave it undisturbed for 20 minutes.
Open the lid and add shallots/parsley. Mix well, cover again and turn off the heat. Let it rest until all the water is absorbed. Serve hot over rice, with a salad. Serves 25.