Cooking Louisiana  -  Bubba T’s Jambalaya
Bubba T’s Jambalaya

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. Zatarain’s Creole seasoning
1 box Zatarain's Jambalaya mix

Season the chicken with Zatarain’s 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 Zatarain’s Jambalaya mix and to moisten. Once the chicken is cooled, debone and break into bite size pieces. Set aside.

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 caramelized.

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 Zatarain’s Jambalaya mix and follow the instructions using the chicken stock instead of water.

Once the Zatarain’s Jambalaya is cooked, if necessary, add chicken stock to moisten to preference.