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Shor e l i n e S
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2015 Vol :4
Chef Troy's Famous Jambalaya
1 pound andouille sausage, uncooked
¾ pound chicken, uncooked
2 small cans diced tomatoes with juice
1 bay leaf
1 large tsp. chicken base
1 large tsp. paprika
1 large tsp. basil
1 small tsp. oregano
1 large tsp. parsley
1 small tsp. cayenne pepper
1 small tsp. crushed red pepper
¾ gallon water
1 cup rice
3 cups diced green pepper
3 cups diced onion
Combine first 12 ingredients
(sausage, chicken, spices and water) in
a large pot. Bring to a boil, allowing
chicken to fall apart. Once the mixture
has reached a boil, remove from heat
and add rice, green pepper and onion.
Cover and allow vegetables and rice to
cook from the steam. Serve hot.
Above: Photo by bernArD troncAle — Chef Troy Hill brings the lively flavors of New Orleans to Alabama with his Famous Jambalaya.
