Jambalaya

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 it’s 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, sautéing 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 it’s 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.