Recipe courtesy of The Swamp Shack
Show: Eat St.
Episode: 'Gator Time
Print
Jambalaya
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
35 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
35 servings
Level:
Easy

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 chef, restaurant or culinary professional. It has not been tested for home use.

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