Ingredients
Scale
- 1 lb Andouille sausage, cut in half moons
- 1 lb Chicken Thighs, diced
- 1 14 oz can Tomatoes, petite diced
- 1 Green Bell Pepper, medium diced
- 1 Red Bell Pepper, medium diced
- 1 Onion, Yellow, medium diced
- 2 Celery stalks, diced w leaves
- 1 tsp Worcestershire sauce
- 2 Tbsp Spiceology Black & Bleu hot sauce
- 3 Tbsp Spiceology Creole blend
- 1 Tbsp Spiceology Garlic Granules
- 2 Eggs, poached
- 2 cups Hashbrowns, shredded (store bought)
- 4 Green Onions, stars
- Parsley leaves for garnish
- 3 cups Chicken Broth
- 1.5 cups Rice, long grain
Instructions
- In a large skillet on medium high heat sauté your andouille sausage and chicken, season with 1 Tbsp of Spiceology Creole seasoning, set aside in a bowl.
- In the same skillet sauté your onion, bell peppers and celery.
- Once everything looks sweated out add Spiceology Garlic Granules and mix well.
- Add diced tomato, Worcestershire, hot sauce and remaining Creole blend. Sauté for 2-3 minutes.
- Add chicken, andouille, rice and broth.
- Bring to a simmer and cover for 25 minutes.
- While the Jambalaya is simmering, cook your hashbrowns in a separate skillet on medium-high heat and get them as crispy as possible without burning.
- After the simmering is done plate the Jambalaya with hashbrowns.
- To poach your egg crack the egg and separate the liquidy whites from the membrane and yolk.
- In a medium sauce pot, bring 4 inches of water to a boil with 1 Tbsp of rice vinegar and turn off heat while stirring the water vinegar mixture into a cyclone.
- Drop in egg and cook for 3 minutes.
- Remove egg with a slotted spoon and garnish then plate immediately and serve.
- *Instead of poaching you can always go with a fried egg.