Bone Suckin’® Jambalaya Recipe
 
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One of the great, southern soup recipes!
Author:
Recipe type: Entree, Soup
Serves: 6-8

Ingredients
  • Bone Suckin’ Hot Seasoning & Rub, 3 Tbsp.
  • Bone Suckin’ Salsa, 1 cup
  • Bone Suckin’ Habanero Sauce, 1 tsp.
  • Shrimp, 1 lb., peeled and deveined
  • Chicken, 3 breasts, diced
  • Andouille Sausage, 12 oz., sliced
  • Olive Oil, 4 Tbsp.
  • Onion, ½ cup, diced
  • Green Pepper, ½ cup, diced
  • Celery, ½ cup, diced
  • Garlic, 3 Tbsp.
  • Flour, ¼ cup
  • Bay Leaves, 3
  • Worcestershire Sauce, 2 tsp.
  • Jasmine Rice, 1 cup
  • Chicken Stock, 5 cups

Instructions
  1. In a bowl, place diced chicken, sliced sausage and 2 Tbsp. of Bone Suckin’ Hot Seasoning & Rub; coat well. In a resealable bag, place shrimp and 1 Tbsp. of Bone Suckin’ Hot Seasoning & Rub and set aside.
  2. In a large stockpot, heat olive oil on medium-high, add onions, green peppers, celery and garlic. Sauté vegetables for 5 minutes and turn heat down to low. Stir in rice and let it absorb some of the liquid for 5 minutes. Add flour and stir, coating the vegetables, garlic and rice.
  3. Pour in Bone Suckin’ Salsa, Worcestershire sauce, bay leaves and Bone Suckin’ Habanero Sauce and stir. Slowly start to add chicken stock, one cup at a time, stirring and letting the rice absorb the liquid. Once all of the broth has been added, turn the heat up to medium-high and add chicken and sausage. Stir frequently so rice does not stick and cook for 20 minutes. Add shrimp, stir and cook for an additional 5 minutes. After cooking food, ladle into bowls or mugs. Recipe serves 6 to 8.

 

Bone Suckin’® Jambalaya Recipe  Buy Bone Suckin’ Salsa >>

  Buy Bone Suckin’ Hot Seasoning & Rub >>

  Buy Bone Suckin’ Habanero Sauce >>