Tony Cachere's Mardi Gras Jambalaya - KATV - Breaking News, Weather and Razorback Sports

Tony Cachere's Mardi Gras Jambalaya

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   Mardi Gras Jambalaya

Budget Friendly and Easy to Prepare!

4 Tbs. Butter
½ lb smoked tasso or ham
1 lb andouille or regular smoked sausage
2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
2 tablespoons garlic, minced
Tony Chachere's Original Creole Seasoning
2 cups cooked chicken, bones and skin removed, chopped into bite size pieces
1 cup pork, cooked
2 cups chicken stock
2 teaspoons black pepper
1 Tablespoon Tony Chachere's Original Creole Seasoning
2 teaspoons hot sauce
2 teaspoons smoked flavor
2 cups uncooked parboiled rice
1 bunch green onions, sliced
1 cup uncooked shrimp (optional), seasoned with Tony Chachere's Original Creole Seasoning

In a 4 quart or larger heavy saucepan or black iron pot, heat butter. Add tasso and sausage and brown. Add onions, celery and bell peppers. Saute for 3 minutes. Add the garlic and about 2 teaspoons of Tony Chachere's Creole Seasoning. Add chicken, pork and chicken stock. Add seasoning and black pepper. Add hot sauce, smoke flavor and rice. Mix well. Bring to a boil. Reduce heat and cover. Cook for about 20 minutes, until rice is tender. Turn off heat. Add green onions and shrimp (optional). Stir and cover for 5 minutes. Serves 6-8