Servings: 8-10
1hr 50mins
  • 2 teaspoons shortening
  • 1 cup onion, finely chopped
  • 1 cup green pepper, finely chopped
  • 1 cup celery, finely chopped
  • 4 garlic cloves, minced
  • 1 chicken, cut into pieces
  • 2 lbs chorizo sausage (or a good reliable hot sausage you know of) or 2 lbs andouille sausages (or a good reliable hot sausage you know of)
  • 3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
  • 2 1⁄2 cups chicken stock
  • 2 teaspoons thyme
  • 1⁄2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 teaspoon cayenne (what ever your taste buds can handle) or 1 teaspoon chili powder (what ever your taste buds can handle)
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon black pepper
  • 6 cups cooked long-grain rice
  • cayenne (to offer at table) or Tabasco sauce (to offer at table)
  • Melt shortening in a large/huge saucepan over medium heat.
  • Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
  • Remove and add onion, green pepper, celery and garlic.
  • Cook slowly stirring now and again until onions are tender.
  • Add sausage and cook 10 min more.
  • Return chicken and add all remaining ingredients EXCEPT rice and stir together well.
  • Cover and simmer for 30 min stirring now and again.
  • Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
  • Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.