Justin's Jambalaya Date Added: 26 Feb 2016

Ingredients

<ul><li>3/4 cup evoo (extra virgin olive oil) &nbsp;</li>
<li>3 clove crushed garlic &nbsp;</li>
<li>4 cup par boiled rice &nbsp;</li>
<li>4 cup water &nbsp;</li>
<li>4 cup chicken stock &nbsp;</li>
<li>2 large green bell peppers diced &nbsp;</li>
<li>1 large yellow onion diced &nbsp;</li>
<li>3 bunch green onion, sliced &nbsp;</li>
<li>2 lb andouille sausage, sliced &nbsp;</li>
<li>2 lb white or dark meat chicken, diced &nbsp;</li>
<li>1/2 lb shelled & deviened shrimps &nbsp;</li>
<li>1 1/8 bunch parsley, chopped &nbsp;</li>
<li>1-2 tsp cayenne pepper, depending on your desired level of hot &nbsp;</li>
</ul>

Cooking Instructions

<p>In large dutch oven pot, add EVOO on Medium Heat&nbsp;</p>
<p>&nbsp;</p>
<p>add Garlic, get hot&nbsp;</p>
<p>add all veggies, except Parsley&nbsp;</p>
<p>soften veggies&nbsp;</p>
<p>&nbsp;</p>
<p>add sausage & chicken, saute til almost done&nbsp;</p>
<p>add shrimps&nbsp;</p>
<p>&nbsp;</p>
<p>stir all til well mixed&nbsp;</p>
<p>Add Rice & cayenne pepper&nbsp;</p>
<p>mix well again&nbsp;</p>
<p>&nbsp;</p>
<p>add all liquid&nbsp;</p>
<p>Bring to a Boil&nbsp;</p>
<p>Add parsley&nbsp;</p>
<p>&nbsp;</p>
<p>stir occasionally&nbsp;</p>
<p>after rapid boil for 5 mins.&nbsp;</p>
<p>Cover w/ tight fitting lid turn down to low simmer&nbsp;</p>
<p>for 45 mins.&nbsp;</p>
<p>&nbsp;</p>
<p>DO NOT LIFT LID&nbsp;</p>
<p>DO NOT PEEK&nbsp;</p>
<p>PATIENCE IS A VIRTUE </p>
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