Dan's Jambalaya

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 cup oil
• 8 skinless chicken thighs
• 1 lb andouille sausages or 1 lb chorizo sausage, cut into 1/4-inch slices, i use chorizo
• 1 tablespoon tony's creole seasoning
• 2 teaspoons salt
• 2 large onions, chopped
• 2 large celery ribs, chopped
• 1/2 cup bell pepper, chopped
• 3 garlic cloves, chopped
• 1 (14 1/2 ounce) can diced rotel tomatoes, with chili's such as ro-tel
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 lb fresh shrimp, cleaned and shells off
• 2 tablespoons parsley, chopped
• 2 tablespoons green onion tops, chopped
• 2 cups rice, cooked in
• 4 cups chicken stock

Recipe

• 1 cook the rice using the chicken stock as the liquid following directions on bag or box. set aside.
• 2 heat oil in a lg., thick pot on med-high heat.
• 3 add chicken thighs, brown on all sides and cook about 10-15 minutes.
• 4 add sausage, half the tony's seasoning, and salt. cover, lower heat, and cook until chicken is well-done, about 15 minutes.
• 5 remove chicken and sausage, and drain all except 1/3 of the drippings from the pot.
• 6 add onions, celery, bell pepper, and garlic, and saute until tender.
• 7 stir in tomato with chili's, tomato sauce, the rest of the tony's seasoning, and salt, and return chicken (de-boned), and sausage to the pot. cover, and simmer about 10 minutes.
• 8 add shrimp, parsley, and green onion tops, cooking an additional 5 mins., covered.
• 9 fold in cooked rice, and simmer about 10 minutes.