1 chicken (3 lbs) or so
1 lb. smoked pork sausage
1 Tbs. bacon fat
2 med onions chopped
1 cup bell pepper chopped
6 cloves garlic minced
1 cup of celery chopped
1 Tbs. Zatarainís Creole seasoning
1 box Zatarain's Jambalaya mix
Season the chicken with Zatarainís seasoning.
Smoke the chicken and the sausage on a bbq pit or smoker. (I like to
use pecan wood). Try not to cook the meat (low heat), just smoke it
for the flavor, (about 1 to 2 hours).
In a large pot, put in the smoked chicken and
cover with water. Boil until the chicken is almost falling off the
bone. Put the chicken aside to cool. Keep the chicken water, (stock)
for the Zatarainís Jambalaya mix and to moisten. Once the chicken
is cooled, debone and break into bite size pieces.
Dice the sausage in bacon fat and brown in a
cast iron skillet or Dutch oven,. Once the sausage is brown, remove
and set aside. Dice onions, celery, bell pepper and garlic and brown
in the same pot as the sausage. Cook the vegetables until almost
Add chicken, sausage and a cup of the chicken
stock to the vegetables. Stir and continue to scrape the bottom of
the pot. Cook for about five minutes to allow some of the moisture
to escape. Add the Zatarainís Jambalaya mix and follow the
instructions using the chicken stock instead of water.
Once the Zatarainís Jambalaya is cooked, if
necessary, add chicken stock to moisten to preference.