Kristin’s Killer Cajun Jambalaya 

• 4 lbs bone in chicken

• Veg oil

• 2 lbs andouille (or other really smoky sausage)

• 3 medium onions, chopped

• 1 carrot, chopped

• 2 celery ribs, chopped

• 1 red & green bell pepper, seeded and chopped

• 8 cloves garlic, minced

• 2 3/4 c chicken broth

• 3/4 c water

• 1 can diced tomatoes in juice, drained

• 3 c long grain white rice, rinsed and drained

• 1 c thinly sliced green onions

• 1/4 c finely minced Italian parsley

Pat chicken dry with paper towels and season with salt and pepper. Brown well in oil in an ovenproof skillet that has a lid. Transfer chicken to a plate. Add sausage to skillet and cook until very well browned. Transfer to a paper towel lined plate. Pour most the fat out of the skillet and return to med. Add onion, carrot, celery, and bell peppers. Cook until softened and lightly browned. Add garlic, cook 1 minute. Add broth, water, tomatoes, and arrange chicken pieces in a single layer, skin side up, adding any accumulated juices. Turn the oven to 325. Bring jambalaya to a boil and then partially cover and simmer for 30 minutes, until chicken is done. Remove to a plate and remove skin. Stir rice into liquid mixture. Add chicken, meat side down, into cooking liquid, and bake for 30 minutes. Remove chicken and shred, if desired; or just serve it as is on the bone. Let jambalaya stand 10 minutes, and then gently stir in sausage, green onions, parsley, shredded chicken, (if shredded) and any pre-prepared shrimp, if using.