DUCK DYNASTY'S PHIL ROBERTSON'S JAMBALAYA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Teaspoon Tony Chachere's Creole seasoning
1 lb. Chopped bacon
1 1/2 Andouille sausage 1/2 sliced
3/4 lb. Ground pork sausage(mild or hot)
1 lb. Boneless skinless chicken thighs(chopped/cubed)
1 lb. Raw shrimp - peeled and deveined
1 1/2 Large Onions chopped
1 Teaspoon garlic minced
1 Bell pepper, chopped
2 Stalks celery
1 Can diced tomatoes
1 Rack of green onions chopped
4 Cups rice (dry)
6 Cups chicken stock
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Directions: |
Directions:Mix chopped celery and bell pepper together. Grease 10 quart pot with 1-2 tablespoons of oil. Throw in bacon and brown. Insert all sausage link and ground and brown. Add chicken thighs. Cook and keep stirring about 10 minutes. Add large chopped onions. Cook on medium-low heat for about 10 minutes stirring frequently. Add bell peppers, celery and garlic. Stir for three minutes. Add tomatoes and stir three more minutes. Stir in Tony's Chachere's seasoning. Simmer ten minutes and stir. Add rice and chicken stock, stir and bring to simmer on medium low. Cover with lid and stir every 3 minutes. Scrape bottom 6-10 times until rice is done. Add shrimp and green onions. Cover 3 minutes on heat and turn heat off. Leave covered for 30 minutes. |
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Personal
Notes: |
Personal
Notes: This is a photo of a jambalaya that I snagged off of Duck Dynasty's Phil Robertson. It's delicious!!
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