Oretha’s Spicy Southern Jambalaya

Oretha's Spicy Southern Jambalaya

What You’ll Need:
PLATINUM 4QT. Roaster, PLATINUM 11inch Skillet,
and and not a drop of OIL!

MAKES APPROX. 6 quarts

Ingredients:

  • 1 small fryer-chicken
  • 5 red hot sausage links
  • 5 smokies
  • 5 cajun andoulies
  • 3 cans 14oz diced tomatoes
  • 1 quart of chicken stock
  • 1 lg or 2 med bell peppers (preferably green for extra flavor)
  • 6 celery ribs
  • 4 garlic cloves (or more to taste)
  • 6 tbls of thyme leaves
  • 2 tbls of oregano
  • 8 bay leaves
  • 1 tsp paprika
  • Salt and Pepper
  • 1 tsp Red Chili Pepper Flakes or more to taste

Directions:

Salt, pepper, oregano, paprika, & thyme your fryer chicken like a dry rub all over. Preheat 4qt Roaster on medium-high heat and sear seasoned whole fryer chicken on all sides. Once chicken is seared, lay bird on its backside so breast & legs are up, close lid, turn burner down to medium heat. Once thermal knob reaches 60, turn burner to simmering low. Time 40 minutes on simmering low for a 5-6lb chicken. Once done, remove bones and skin, what natural stock was made & set aside.

Slice onions, bell peppers and celery thin and sauteé in 11″ Gourmet Skillet until soft and caramelized, at least 10 minutes. Add thinly sliced or crushed garlic and sauteé another few minutes.

Now combine caramelized vegetables, pulled chicken w/extra natural stock, all sausage, chicken stock, tomatoes, fresh thyme & oregano and dried bay leaves & red chili pepper flakes in 8qt Roaster.

You may wish to add a cup of long grain white parboiled rice at this point which will thicken the jambalaya up considerably, while being cooked in its stock – although this is optional. If not, see separate cooking instructions for rice below.

Cover 8qt, and once it reaches 50 degrees, turn burner down to simmering low for 20 mins until all flavors are melded together and a delicious unbearable aroma fills your kitchen!

**** optional only add small size cooked shrimp last 5 minutes of cooking ****

Finally, in 2qt Roaster, rinse and drain starch from 2 cups long white parboiled rice. Once water is all drained, level rice and measure one knuckle of water to cover over level of rice. Turn to burner to medium heat. Once thermal knob reaches 50, turn burner to simmering low. Time 10 minutes from this point for rice to finish cooking.

Serve with homemade cornbread & enjoy!!