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Jambalaya

So I kept to Phil Robinson’s basic recipe with a little of my own here and there

I added browned chicken quarters fried in oil
11 cups of chicken broth instead of Phil’s 8
I added 4 cups of rice instead of Phil’s 5
I added corn on cob and shrimp A stick of butter and red and yellow sweet peppers as well as the green bell pepper and whole onion and garlic that Phil adds
Added a ham slice chopped
And boneless chicken wings chopped up as well as andouille Sausage
Can tomato paste 6 oz
28 oz can stewed tomatoes
Cajun seasoning
Parsley

Start out with browning my chicken quarters in about 1/2 cup oil
Season them with salt pepper and Cajun seasoning

After browned I put the chicken quarters in my simmering 11 cups of Chicken Broth (3 cans and 1 large box of broth -11 cups exactly)

Then add a while family pack of skinless boneless chicken thighs cut up to hot oil as well as chopped Andouille Sausage
And 1 chopped ham steak

In another bowl I had a chopped onion
5 minced garlic cloves chopped green bell pepper
Chopped red and yellow sweet peppers, corn on the cob broken in halves
Once meat is browned transfer some of the meat to the chicken stock and add the corn

Now add all veggies to the same oil you been frying in

Add a 28 oz can of stewed tomatoes whole, and a 6 oz can of tomato paste
Fill up paste can with water and add that
Salt
Pepper
Cajun Spice
Old Bay Spice
Parsley flakes
Whole stick of butter

Add all together in large pot I used my canning pot
More Spice to taste
4 cups rice (next time is cut it to 3)
Sir every 3 minutes to keep rice from clumping.. cover stir every three minutes for 30 min when rice is tender

Add large deveined shrimp with tails removed
Let heat through and serve

 

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