Spicy Hot Chicken and Andouille Sausage Jambalaya

Cassie *

By
@1lovetocook1x

My husband loves spicy food, the hotter the better. I always add more spice to recipes, than what they call for. If you like heat, you will like this Jambalaya, Of course, you can use spices to your preference. I just made a big pot of this today..delicious!


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Comments:

Serves:

This recipe made 3/4 stock pot full..enough for at least 14 serving.

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

3
precooked and cut chicken breasts
1 lb
johnsonville cajun andouille smoked sausage sliced
8 slice
bacon
3 c
beef stock
3 c
chicken stock
1 1/2 c
celery sliced
1 large
red bell pepper, or green, we prefer the red
4 small
jalepeno's sliced w/ seeds
1 large
onion chopped
1 pkg
sliced frozen okra
2-3 Tbsp
tony chachere's creole seasoning
1 tsp
dried thyme
1 tsp
cayenne pepper
1-2 tsp
hot pepper flakes
1 dash(es)
garlic powder
2 1/2 c
uncle ben's converted long grain uncooked rice
5 clove
garlic chopped
1- 28 oz
can of chopped tomatoes with green chili's
1-28 oz
can of crushed tomatoes

Directions Step-By-Step

1
In a large Stock pot, brown the bacon till crisp, remove with slotted spoon, save till later. In the bacon grease cook the vegetables till tender, leaving the garlic till the last few min.
2
next add the sausage, chicken, tomatoes, broth, spices; then bring to a boil, add the rice, lower the heat to simmer, cover and cook 20-30 min, stirring frequently to keep the rice from sticking to bottom of pan. After the rice has almost finished cooking, add the okra, and crumbled bacon.
3
As this sits it gets thicker. Like I said, this is spicy, use the spices according to the heat you prefer.

About this Recipe

Main Ingredient: Chicken
Regional Style: Cajun/Creole