Chop your andouille and sautée inside an extra-big pot.. Do not worry if there is "burned" juices and fats on the bottom of the pot during this process. Drain any excess fat. Remove from pot.
Chop your onions (start with half the depth of your pot), melt slowly, 1 hour or more, on moderate heat, stirring occasionally. To intensify browning, press onions in a tightly packed layer.
Chop bell pepper and celery and add to the onions with a small ladle of broth to aid in cooking. Keep browning the onions (45 to 1 hour) until caramelized and right color is obtained. Dark is better.
Add equal parts cooked andouille, smoked sausage, and pre-bought roasted chicken to the pot. (You can boil your own chicken and use the stock for the jambalaya.) Stir together well.
Add the rest of your stock and the water to the pot and bring to a boil! (Make sure it's exactly two cups for every one cup of rice.)
Stir well and bring to boil, uncovered for 5-6 minutes, and stir well, making sure you bring the rice from the bottom to the top. Season to taste with salt, black pepper and cajun seasoning.
Take down the heat to the lowest setting, cover the pot and set aside for exactly 30 minutes. Serve with hot sauce.
- 1/2 pound chicken, cooked
- 1/2 pound andouille sausage
- 2.0 stalks celery
- 1.0 bell pepper
- 4.0c Zatarains rice
- 8.0c Chicken broth
- 2.0Tbsp Tony's
- 3.0lb Onions
Anderson, South Carolina