Jambalaya 

Jambalaya

Oh down in Louisiana, we love our Jambalaya.  We love our opinions about what you are supposed to do to it and not do to it.  The thing is, almost every person who makes it, does it different from the next. 

So, here's my version! I like it spicy, so if you're a little sensitive to spice, maybe don't add as much of Slap Ya Mama.  You can always add it later if you want to kick it up some. 

Ingredients: 

• 1.5lb of chicken tenders cut into cubes
• 1lb andouille sausage 
• 1/4cup of oil (canola) 
• 1 large onion (2 cups) diced
• 1 green bell pepper (1 1/4 cup) diced
• 3 ribs of celery (1 cup) diced
• 1 tsp thyme
• 1tbsp smoked paprika (plus 1/2 tsp while cooking chicken)
• 1 tsp garlic powder (plus 1tsp while cooking chicken)
• 1 1/2 cup diced tomatoes (or 1 can)
• 1 1/2 cup sliced mushrooms
• 3 tsp Slap Ya Mama seasoning (plus 1tsp while cooking chicken)
• 2 bay leaf
• 2 cups chicken OR beef broth (A lot of times, I like to do one cup of each)
• 2 cups rice 

Directions: 

• Have your heat on medium high
• Add 1/4 cup oil to a hot pan (I use my 7qt dutch oven for this) 
• Add the onion and cook for a minute or two alone
• Add the green bell pepper and celery 
• Add the cubed chicken to the pan and start to cook it
• Add 1/2tsp smoked paprika, 1tsp garlic, 1tsp slap while cooking the chicken
• Once the chicken is done add the sausage and cook for a few minutes 
• Add the mushrooms and cook for a few minutes
• Add all your seasonings to the pot (if you need to be careful of spice just add 1tsp of slap before adding the rest)
• Add the tomatoes and cook them down for about 5 minutes
• Add the chicken or beef broth
• Test your seasonings (you can see if you want more spice or not) 
  *If you want to add shrimp, this would be the time to add them because they will soak up the seasonings
• Now add your rice! 
• This is the trickiest part of Jambalaya.  Your rice could turn out underdone or it could go to complete mush.  You have to turn your heat down to a low/almost medium low. Keep the lid on your pot. Let it cook alone for 10 minutes before you check it.  Lift your lid, stir it around so it won't stick. Place the lid back on and cook for another 8 minutes. This time test it to make sure your rice is done.  If it still has a crunch to it, stir your rice and put the lid back on, checking every 2 minutes.