Bacon Salt Jambalaya

Recipe by: Bacon Salt

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Prep: 20 mins | Cook: 30 mins
Serves: 6

Baconey Jambalaya

Ingredients

3-4 cups rice

Andouille sausage

Olive oil

1 whole onion, finely chopped

1 whole green onion, finely chopped

3-4 garlic cloves

2 chicken breasts

Shrimp (optional)

Your favorite blackening seasoning (you can make your own or buy some from your grocer)

Original, Hickory and Peppered Bacon Salt

1 (16 ounce) can chicken broth

1 (16 ounce) can tomato sauce

Parsley or cilantro for garnish

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Preparation method

Start cooking the rice (you can make the rice a day in advance as well).

While this is going, pan fry the andouille sausage until it's firm, then slice it thinly.

Return to pan, and brown the slices on both sides (turning with a fork). Set aside covered. In the same pan, add 2 tablespoons of olive oil and sautee the garlic on medium-low for 2 minutes.

Add the onions and green peppers with a little Original Bacon Salt, and sautee until crisp-tender.

Set aside with the sausage.

To the same pan, add the chicken with 2 tsp blackened seasoning and 1/2 tsp of each flavor of Bacon Salt.

Once firm, chop the chicken into small pieces and return to the pan with the chicken stock, tomato sauce, another 2 tbsp of blackened seasoning, and 1 tsp each of Original, Hickory and Peppered Bacon Salt.

Add the sausage, shrimp and garlic/onion/green peppers and heat to medium.

While this is simmering, remove the rice and let cool (which keeps the rice from expanding too much).

10.

When at room temperature or below, add the rice to the simmering mixture and stir.

11.

Once it hits the desired consistency (serve it moister than most rice dishes), finish with Original Bacon Salt and garnish with chopped cilantro or parsley. Keep your water glass close because this one has some kick!