New Orleans Mardi Gras Flambeaux

Jambalaya RecipeJambalaya recipe
Take a one clean white onion and mince dice the onion. After dice cutting the onion, take two cloves of garlic and mince cut the garlic. Seperate the mince onion into half and the garlic as well. One half of the mince garlic and onion will be to sautée the sausage and the other half will be used to sautée the chicken. On a clean cutting board, place the sausage links one at a time, preceded to cut each sausage link into thin slices. Pour a little bit of olive oil to coat the bottom of the pot. Place the pot on the range burner and set the heat on medium high. Place gently, the sliced sausage links into the bottom of the pot with the mincely chopped garlic and onion seasoning. Proceed to salt and pepper the sausage and minced garlic and onions. Stir so that the sausage and the minced garlic and onions doesn't stick to the bottom of the pot. Turn the range burner down to medium. Sprinkle the sausage sliced links with salt and pepper to taste. Proceed to stir, the sausage with the olive oil and minced garlic and onions until the sausage starts to golden brown and the edges of the sliced sausage links starts to curl outward. Sprinkle thyme and parsley seasoning to taste into the pot of sausage sliced links, olive oil, and minced garlic and onions. Make sure not to put too much thyme into the pot. It has the compacity to over power not only the taste of the dish but the smell of the dish as well. Stir the ingredients in the pot until the seasoning is evenly mixed together. Take the pot off the fire and turn the range off. Proceed to sautéing the chicken. Clean the chicken to get rid of any unwanted parts such as skin and fat. If chicken tenderloins chosen, remove the tendent before seasoning. Place the chicken on a clean cutting board and if cooking with while chicken breast, slice into piece then into chucks. If cooking with chicken tenderloins, while each tenderloins into slices much like slicing the sausage links. With clean hands, proceed to salt and pepper to taste the chicken chunks or slices. After seasoning, with clean hands, rub and mixed the salt and pepper into the chicken chunks or slices. With clean hand, salt and pepper a little bit more, rub and mixed the salt and pepper well into the chicken chunks and slices. Proceed to place the pot on the range burner with clean hands and set the range to medium high heat. Pour a little bit of olive oil to coat the bottom of the pot. Place the remaining of the mince garlic and onions into the bottom of the pot with the seasoned chicken chunks or slices. Stir a bit while the pot is heating up. Once, the chicken is browning and releasing as much of the water from the meat, sprinkle the chicken, minced garlic and onions with thyme and parsley to taste. Stir and once the chicken becomes golden brown, take off the range burner and pour into the pot that contains the sausage sliced links. Place the pot of mixed meat and seasonings back on the range burner and set the heat on medium. Place bay leaves (a few), and sprinkle a bit of clove into the pot and stir. Let the mixture heat up for a three minutes and makes the meat and seasonings doesn't stick to the bottom of the pot. Pour 3lbs of Beef broth into the pot with the meat and seasonings and stir to make sure the contents evenly blends well. When the beef broth is brought to a broil pour gently into the pot, two cups of rice. Stir to make sure the rice doesn't stick to the pot of the pot and evenly blends with the rest of the ingredients. Set the range on medium low and let the beef broth and rice cook. This will take at least 20 minutes. Make sure to stir frequently to so that the rice and meat does stick to the bottom of the pot. After ten minutes have passed, stir in a little bit of salt, cayenne pepper and chili pepper to the ingredients. Bon Appetite!

~ Shambalayha {Eat up & Be Full!}