now remember this is a single batch...multiply as needed
Equipment
6qt dutch oven or pot
Frying pan or sauce pan
*cast iron if you have it, if not your heavies pot/pan
Base
4 Large Onions chopped fine (~5 cups)
2 Bell peppers chopped fine (I prefer red or orange here but green is acceptable)
2 tbsp minced garlic
28oz can of diced or crushed tomatoes
39.5oz can of chicken broth
2.5-3 cups rice (more for dryer jambalaya)
Spice mix
2tsp salt
1tsp dried thyme
2tbsp chili powder
1tsp cayenne powder
5-6 bay leaves
1tsp ground clove (optional)
Protein
1 pack boneless skinless chicken breasts
1lb andouille sauage
1lb hot smoked sausage
1 pack fine diced ham
1 pack cubed ham
1lb shrimp raw/peeled/deveined
Cooking it all
Cook chicken in the frying pan and season with salt, pepper, and cayenne pepper. Brown on both sides and cook until done throughout but not dry (dry chicken sucks). Cut the andouille and smoked sausage into ¼” rounds and cook in dutch oven until a good amount of the fat has been rendered out but not all you want to keep the sausage moist, this should take about 20min on med-low heat. Add the ham to the sausage until warm then remove the pork product from the pot. Sauté the finely chopped peppers and onions in the fat until they become soft and clear then add the garlic and continue to cook 10-15 minutes. Add the tomatoes, chicken broth and spice mix and bring to a boil over medium heat. When the liquid is at a continuous boil add the rice and cover, turn off the heat and allow to sit covered for 30-45minutes or until the rice is done to your preference. Turn the heat back to medium and add the meat, in the last 5 minutes of cooking add the shrimp and cook until they are just done, when they turn pink.
Serve with fresh French bread and hot sauce
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