Sass!

A jambalaya is hearty dish of South Louisiana origin, featuring a choice of meats (ham, sausage, shrimp, chicken, tasso), cooked with the Cajun holy trinity, tomatoes and rice. We have chosen chicken and sausage for this jambalaya.  There are a lot of variations to a jambalaya and it can be altered to your likings. This dish is not hot but it is well seasoned and is even better after it hangs out in the fridge overnight.  This recipe makes about 15 servings.  

Jambalaya
Fetch it-
1/2  chicken, quartered
2 celery sticks
1 onion
3 tablespoons butter
3 tablespoons vegetable oil
1 large onion, diced
1 bell pepper, chopped
4 celery stalks with leaves, chopped
4 cloves garlic, minced
1 1/2 pounds Andouille sausage, sliced into rounds
1 28 ounce can diced tomatoes, drained
2 cups long grain rice
4 cups chicken stock
3 bay leaves
Salt and pepper to taste
1 teaspoon cayenne pepper, or to taste
8 green onions, chopped
1/2  cup parsley, chopped

Let’s layer some flavors-
First things first. We need to get the chicken on and make us up some stock.  Get you a large pot out, add about 5 cups of water and bring it to a boil.  Add your chicken breast and throw in a couple of pieces of celery, a quartered onion and season it with some salt and pepper.  Bring to a boil, reduce heat, cover the pan and simmer the chicken for about 30 minutes or until no longer pink. Drain chicken, reserving your broth.  Once chicken has cooled to the touch, remove chicken from bone and cube.  Season your chicken with Cajun seasoning and set to the side. In a large Dutch oven, over medium heat, add the  and vegetable oil and let it get hot. Next, add onions, bell pepper and celery.  Season those veggies with some Cajun seasoning and sauté  for about 7-10 minutes.  Add garlic and continue to cook for a few minutes longer.  Now you want to add your sausage and cook until the sausage is browned lightly and all of the goodness from the sausage has coated your vegetables, about 7 minutes. Lets layer some more flavors and add some color to the pot.  Throw your drained tomatoes and seasoned chicken in the pot and stir that goodness up real good.  We are adding layer upon layer of goodness and it is going to be lip smacking delicious.  Sprinkle your rice in and cook for about 5-7 minutes, or until the rice is golden.  Next add 4 cups of the stock, the bay leaves and season with some salt,  pepper and cayenne. Bring to a boil and then reduce heat to simmer, cover and cook for 20-25 minutes, or until all liquid has absorbed and rice is tender.  Add chopped green onion and parsley and cook for an additional 5 minutes. Remove bay leaves and serve with Beach Bread or French bread.