JAMBALAYA

I received a request for foolproof jambalaya, I pondered over how could I guarantee foolproof jambalaya. I can’t make a guarantee, but I think there are several techniques that get mighty close; 1) adding precooked rice and; 2) cook the jambalaya in the oven. Julia Childs once said, “People who love to eat are always the best people”, with that said let’s get to cooking and eating.

FOOLPROOF DELICIOUS JAMBALAYA

3 boneless, skinless chicken thighs, cut into bite-sized pieces, 1/2 pound andouille sausage, sliced into 1/4-inch rounds, 1/2 pound rope hot link sausage, sliced into 1/4 inch rounds, 1 cup smoked ham, cut into bite-sized pieces, 2 pounds medium sized shrimp, 1 cup bell pepper, cored and diced, I use a combination of yellow, green and red, 3 celery stalks, diced, 1 serrano pepper, finely chopped, 1 cup white onion, diced, 4 garlic cloves, diced, 1 (14 oz.) can crushed tomatoes, 3/4 cup chicken broth, 2 tablespoons chicken bouillon, 1 teaspoon dried thyme, 2 bay leaves, 1/2 tablespoon cracked black pepper, 1 1/2 teaspoon file powder, 1/2 cup fresh parsley, chopped, 3 green onions thinly sliced.,lemon wedges, 1 cup cooked rice

Cook the rice according to the package direction, replace the water with chicken broth.

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