Val Holcomb joined the CB Radio Show for "What's Cookin'! It's always a pleasure to have her!  This week we were celebrating New Orleans because Chad is there for Cruise with a DJ! Jambalaya... but not just any jambalaya, it was SPICY.

This stuff rendered me speechless for a good 25 minutes.  Tabasco sauce and a spicy salt definitely turned this jambalaya into a New Orleans feast for sure.

Check out the recipe!

2 onions, chopped
1/2 green pepper, chopped
2-3 cloves garlic, minced
3 Tb olive oil
1 lb boneless chicken, cut into bit-size pieces
1 lb spicy sausage links, sliced and browned
1 cup uncooked rice
2 cups chicken broth
1 can tomatoes
1 tp salt (or less)
1/4 tp black pepper
1/4 tp thyme
red pepper sauce (amount is your preference!)
1 bay leaf, crumbled.
Cook onions, green pepper, and garlic in two tablespoons of oil in a heavy pan, over low heat for three minutes.  Add chicken, cook, stirring often, til chicken is cooked through.  Remove from pan and reserve.  To pan add remaining tablespoon oil and rice.  Cook  medium high heat til rice is lightly browned.  Stir in broth, tomatoes and seasonings.  Heat to a boil, reduce heat, cover and simmer til rice is cooked.  Stir in reserved chicken mixture and sausage, cooked til heated through.  Serve with more pepper sauce!

 

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