Ingredients
- 4 smoked chicken sausages
- 4 slices bacon, chopped into 1 inch pieces
- 2 large boneless skinless chicken breasts, cubed
- 2 dozen (or more, or less–whatever you have) peeled prawns
- 1 green bell pepper, diced
- 1 yellow onion, chopped
- 3 large celery stalks, chopped
- 3 garlic cloves, minced
- 1 bunch green onions, chopped
- 3 14 oz. cans stewed tomatoes
- 20 oz. chicken broth
- 1 1/4 cups long grain rice
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp paprika
- 1 tsp cayenne
- 1 tsp salt
- 1 tsp freshly ground black pepper
Directions
- Slice sausage and cook over medium high heat in a large stock pot until slightly browned. Add the chopped bacon and cook until it begins to crisp.
- Add the green pepper, onion, celery, garlic and green onions. Cook for about 4 minutes until softened.
- Add the cubed chicken breast and Worcestershire sauce and cook just until the pink has disappeared.
- Add the bay leaves, herbs and spices, stewed tomatoes and chicken broth.
- Bring to a boil over medium high heat.
- Add rice, bring back up to a boil.
- Boil for 1 minute.
- Cover, reduce heat to low, and simmer for about 30 minutes.
- Add the prawns and cook for just a few minutes until they are no longer translucent.
- The rice should be tender and the jambalaya should be fairly thick.
- Ladle into bowls and serve with Southern Skillet Cornbread, salad, and Bananas Foster for dessert.
