Printable Area
Jambalaya
Recipe courtesy Swamp Shack
- Total Time:
- 55 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 40 min
- Level:
- Easy
- Yield:
- 35 servings
Ingredients
- 1 pound (4 sticks) butter
- 4 pounds alligator sausage
- 1 1/2 cups minced garlic
- 4 pounds boneless chicken thighs
- 1 1/2 cups Creole seasoning
- 4 yellow onions, chopped
- 8 cups chicken stock
- 20 cups converted rice
- 2 cups tomato sauce
- 4 red bell peppers, seeded and chopped
- 2 green bell peppers, seeded and chopped
- 1 bunch celery, chopped
Directions
Melt the butter in a 20-quart cast-iron pot over high heat. Cook until browned but not burned. Add the sausage and cook for 2 minutes. Add the garlic and cook until pasty, about 2 more minutes.
Add the chicken thighs and cook, stirring constantly, until they reach 170 degrees F on an instant-read thermometer. Add the Creole seasoning halfway through and break up the thighs into chunks with wooden spoon.
Add the onions and cook for 2 minutes. Add the chicken stock and bring to a boil. Add the rice and cook over low heat, covered, for 4 minutes. Add the tomato sauce, bell peppers and celery and cook for 10 more minutes. Uncover, stir and remove from the heat.
This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.