Cajun Jambalaya

Season raw chicken with salt and pepper. Brown chicken and sausage in olive oil in a heavy pot. Saute onions and garlic. If you are using only leftover meat, begin by sauteing onions and garlic in oil by themselves. Add chicken stock, shrimp, salt, thyme, Tabasco, parsley, roux and Tony Chachere’s. Make sure your roux gets dissolved in the water so you don’t have chunks of it in the final product. Add any leftover meat at this stage (see note below).

When water comes to a boil, pour in the raw rice. Let the mixture come to a boil again, stir thoroughly to combine all ingredients. Cover and simmer on low heat for 30-45 minutes, until rice is tender. Add green onions and cook for 5 more minutes. Enjoy.

Note: this is a great way to use up leftover meat and gives each jambalaya a slightly different taste. Barbecue meat adds an especially nice smoky flavor to the dish.