Jambalaya - chicken

Method

• Begin by placing chicken in a large pot and covering it with water.
• Add garlic cloves and some salt to flavor it.
• Bring it to a boil, then let it simmer for about 1 hour and 20 minutes.
• Remove chicken and let cool so that its easier to handle.
• Tear meat off of chicken and either shred with fingers or chop with a knife and set aside.
• Next, brown sausage in a large Dutch oven or other pot.
• Remove sausage, leaving grease.
• Add chopped onion to the pot, sauteing until tender and translucent.
• Return sausage and chicken to pot with onions.
• Add white rice and 2 cups of water.
• Sprinkle in a little salt and Creole seasoning.
• Bring water to a boil.
• Stir until rice puffs and most of water is gone (this time will vary depending on what type of rice you use).
• Cover, lower heat, and simmer 15-20 minutes.
• Season to taste with salt, pepper, Creole seasoning, and cayenne.
• This will make about 6-10 servings depending on your appetite.
• Each person can add more Creole seasoning and Tabasco sauce if they would like extra spice.
• The leftovers are delicious, so its a great meal to make on Sunday and enjoy for a few more days!
• You can also change it up by adding bell peppers, tomato sauce, or different meats.