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Fat Johnny's Jambalaya |
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| 12 cups homemade stock (ham bones/chicken bones/shrimp shells, etc) 6 ½ cups Uncle Ben’s Converted Rice 3# spicy andouille sausage - chunks 4-5 smoked chicken breasts - cubed 1# smoked pulled pork 3 green bell peppers - rough chop 2 med yellow onions - rough chop 6 stalks of celery - leaves included - chopped 2 bunches green onions - chopped 2 whole fresh garlic bulbs - (20+cloves) - sliced 4 carrots - cut matchsticks 2 qt. jars Newman’s Diablo sauce |
2 - 15 oz. cans tomato sauce 5-6 ounces homemade hot sauce (or Tabasco) 3-4 Tbsp sugar - to taste Seasonings: to taste Tony Chachere’s Cajun Seasoning - 2 Tbsp Granulated onion - 1 tsp Granulated garlic - 1 tsp Salt - 1 Tbsp Black pepper - 1 Tbsp Whole thyme leafs - 1 Tbsp Bay leafs - 6 |
| Directions: In large dutch oven on stovetop burner, heat the Diablo sauce and tomato sauce. Saute’ all the veggies and garlic, using a lil’ olive oil, and dump them into the sauce in the dutch oven. Add the hot sauce, sugar & all the other spices and simmer for a few minutes. Add the cubed chicken and pulled pork. Saute’ the andouille sausage...browning it a lil’ bit...and add it to the sauce. Stir well, and adjust seasonings. The sauce should be HOT & SPICY...and THICK with goodies. Let sauce simmer on low heat while rice is cooking. Heat stock in large roaster pan on stovetop burner - add rice, stir well - cover pan with foil and put in preheated 400* oven and bake until rice has completely absorbed all the liquid. Will take about 30-40 minutes - stir well after about 20 minutes...cover & return to oven until done. When rice is done, remove from oven...stir & fluff it well with big wooden spoon...then dump all the sauce/meat mixture in the rice and stir well. Cover with foil, and let set for 10-15 minutes...until the sauce is absorbed with the rice. Serve with Tabasco on the side, and cornbread & butter. Will feed 18-20 normal people....or 6-8 Cajuns, depending on what kind of hunger they got on ‘em! |
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931-588-7437
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