Southern Jambalaya

We've finally settled into our new home here in Memphis, TN.  It's good to be back in the south- or mid south, as they call it here.    I figured I'd go ahead and toss out another tried and true recipe.  Enjoy!


Southern Jambalaya

1lb of Conecuh cajun smoked sausage* (or your favorite sausage, like andouille)
2 lbs of boneless skinless chicken thighs
1 lb of shrimp (i used frozen, peeled and deveined- follow directions to defrost)
2 celery ribs, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 -14.5oz can of petite diced tomatoes
1 32oz box of chicken broth (or 2 14.5 cans)
1 cup uncooked long grain rice
4-1/2 tsp worcestershire
1 tsp cayenne pepper
1/2 tsp thyme
salt and pepper to taste
EVOO

1.  Roast chicken thighs:  Preheat oven to 400.  Cover thighs in EVOO, salt and pepper.  Roast ~20 minutes, or until temp reads 160.  Cool, then chop into bite size pieces.  Set aside.

2.  Drizzle EVOO in a large dutch oven or soup pot.  Cut sausage into bite size peices and brown.  Remove sausage and set aside.

3.  Drizzle a little bit more EVOO in the pot, add bell pepper, celery, onion and garlic.  Saute until tender.

4.  Add tomatoes, thyme, salt, pepper and cayenne.  Cook 5 minutes longer.

5. Stir in broth, rice and worcestershire.  Bring to a boil.  Reduce heat, cover and simmer ~10 minutes.

6.  Add chicken, sausage and shrimp and continue cooking until rice is done.  ~Another 5-10 minutes. 
Serve with your favorite hot sauce, like Cholula or Siracha!  Don't forget the cornbread!

In my opinion, Conecuh sausge in THE BEST sausage to use in your jambalaya, red beans and rice, or any recipe that requires a good southern sausage.   Use the link below to order if you can't find it in your local stores.

Order your conecuh sausage here!!!