How to make it

  • Using heavy Dutch oven, brown sausages and ham, Remove and set aside
  • In same pot, lightly brown chicken, remove and set aside.
  • Wilt onions, celery, bell pepper. add garlic at end of cooking.
  • Melt brown sugar on top of veggies. Do not burn.
  • Add tomatoes, wine, chicken stock, bay leaves, hot sauce, beer, salt and basil and simmer for about 5 minutes.
  • Place all meats back in pot and simmer covered for about 30 minutes or until chicken is tender and pulling from bone.
  • Remove all chicken (this is the reason you counted) and pull meat from bone making sure not to get any gristle. Place pulled chicken meat back in pot.
  • Adjust seasonings -- salt and hot sauce.
  • Add rice, stir in and turn heat to very low. Barely simmering.
  • Cover and let cook for another 30 minutes. Check halfway to stir once and make sure rice is not sticking. Stir once again in six or seven minutes. If trying to stick, turn heat lower. If rice is dry, but not tender, add additional liquid (such as a couple of slugs from the beer you are drinking)
  • When rice is tender remove from heat.
  • Stir in green onions and parsley and let sit to absorb liquid.
  • Note: You can leave wine out, but if you do, increase chicken stock by one cup.
  • Serve with French bread and green salad.

Reviews & Comments 6

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    " It was excellent "
    Stella1112 ate it and said...
    My goodness i lived in N.O. for eight years but i never had one like yours! I will be making it for sure! :) I like the addition of beer and the extra ones for the cook! :)
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  • mellian 13 years ago
    I like how you cook with beer. LOL! How many bottles went into the cook?
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  • dixiejet 14 years ago
    Chefjeb, this is one AWESOME recipe ! I've made jambalaya many times (being from La.) but I think this is the best one I've ever seen !
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  • recipediva 14 years ago
    Wow, a killer recipe. Love that pork! I know I wont die from this one!! lol, hey we all need to die from something. So I say EAT PORK! The other white meat!! I love pork. I love it all, lol.
    Was this review helpful? Yes Flag
  • crystalwaters 14 years ago
    AWESOME, thanks for sharing a prize winning recipe! :-)
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  • bonzaichef 14 years ago
    Thats a cracking recipe there mate, top marks:-))I have to say I havnt really cooked alot of southern food, but Im gonna start, so many tasty recipes. Instead of breaking myself in lightly Im gonna go the whole hog & try this one. I dont know about the availability of the old andouille sausage here, maybe a day trip to France is in order. Enjoying ya recipes..Bonzai:-))
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  • nikchick 14 years ago
    This looks incredible! I'm not surprised it's a prize-winer. Bookmarking this one for my next big gathering.
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