The Outdoor Kitchen Show
Thanks to Grace and Gene Boudreaux for their Chalmette-style jambalaya recipe!
Grace & Paw Paw Boudreaux Mini Jambalaya Recipe
1/3 c. andouille sausage, cut fine
1/3 c. smoked sausage, cut fine
1/2 c. chicken thighs, cut small
¼ c. vidalia onion, minced
¼ c. celery, cut small
¼ c. bell pepper
1 tbsp worcestershire sauce
1 tbsp kitchen bouquet
1/3 c. French onion soup (from can)
1/3 c. beef broth
1 c. water
½ c. Uncle Bens long grain rice(or any converted)
1/3 c. fire roasted tomatoes (canned)
1 tsp olive oil
Magic Swamp Dust to taste
Heat mini Jambalaya pot. Add 1 tsp. olive oil. Add cut up seasoning blend (onions, pepper, celery) and sprinkle Magic Swamp Dust. Cook until vegetables are transparent.
Add chicken and sprinkle Magic Swamp Dust. Cook until chicken approximately ¾ done.
Add sausage & sprinkle Magic Swamp Dust. Cook 5 minutes.
Add worcestershire sauce, kitchen bouquet, French onion soup, beef broth & water. Bring to boil & cook 10 minutes.
Add rice and sprinkle additional Magic Swamp Dust. Bring to boil, cover, and cook 10 minutes.
Sprinkle last Magic Swamp Dust and stir a final time. Turn off fire. Let set 10-15 minutes until all liquids are absorbed and rice is fully cooked.