Tailgate Jambalaya

Ingredients:

• 5 Large Onions                                                  
  

• 2 Large Bell Peppers (Red and/or Green)                                       

• 1 Pack of Celery                                               

• 4 Pounds of Sausage                                      

• 14 Cups of Rice          

• Kitchen Bouquet                                           

• 2.5 lbs. of Boneless Chicken Thighs or 10 lbs. Leg Quarters                                                         

• 3 TBS Minced Garlic  

• 1 TBS White Pepper   

• Salt to Taste                                                                                                                     

• Tony Chachere's                                       

Instructions:

In Advance— 

1. Boil chicken with 3 onions cut into quarters, 3 stalks of celery, and 4tbsp of Salt & Tony’s 

2. Remove chicken and 14 cups of broth and put aside (refrigerate or freeze after cooling if making in advance). 

At Tailgate— 

3. Add cooking oil to cast iron pot, cook down 3 onions, celery and bell peppers with a sprinkle of Tony’s. 

4. Once vegetables are cooked down, add sausage.  

5. Once sausage is browned, add the broth, kitchen bouquet, 2 tbsp. of minced garlic, and teaspoon of white pepper. 

6. Stir and add salt and then chicken and stir until chicken boils apart.  

7. Taste water-- want it to be salty. If not salty, add salt and Tony’s. 

8. Once water is seasoned to liking, add rice and bring it to a boil. 

9. Once rice is at a boil, shut off burner, cover it and let it sit for 5 minutes. 

10. Stir pot and let it sit another 5 minutes.