Recipes

Sparkle Grill Jambalaya

Brown 1 lb. pork sausage and 1lb. andouille sausage in 1/2 cup bacon grease. Rest 1 lb. chicken thighs dusted in Tony Chachere’s and salt pepper. Add chicken and brown it as well.

Add 2 yellow onions and let them caramelize. Then add 1 green pepper. Add 1 stalk celery with the leaves and 4 cloves garlic cook 5 more minutes.

Next add 4 cups Jasmine rice, 1 tbl. smoked paprika, 1 tsp. cayenne, 1 tsp. dried thyme, bay leaf, 2 tbl. salt, 1 tbl. pepper then stir frequently for 3 minutes. Increase to high heat and add 1 can crushed tomatoes, 48 oz. chicken stock, dash hot sauce and worcestershire to taste. Bring to boil and reduce heat to medium low, cover and simmer for 15 minutes.

Fold in 4 green onions and turn off heat and let it rest. Fluff and serve.

Boom.