3/4 cup of filtered bacon grease
2lbs Andouille 1/4" slices
4lbs White and Dark Chicken meat diced into 1" cubes
2 cups of Bell Peppers
2 cups of Celery
Salt to taste
Cayenne to taste
6 Bay leaves
8 cups of medium grain rice
12 cups of Chicken broth or Bouillon
15 oz can of diced Tomatoes
1 - 2 cups of chopped Green Onions
Booey's Gourmet Original Pepper Sauce to taste
Take 1/2 cup of Bacon grease and heat in a pot. Season your chicken to taste with the Smoked Paprika, Cayenne and Salt.
Once slightly browned, add the Celery, Bell Peppers, Onions and saute until the ingredients brown slightly, all the while scraping the bottom and sides of the pot to loosen anything sticking.
Once you are to this point add Andouille and continue stirring until the Andouille is heated thoroughly. Now add the 12 cups of liquid, Bay leaves, Rice canned Diced Tomatoes and the Booey's to taste. Mix until rice is thoroughly coated and allow it to come to a simmer.
Reduce heat to maintain a simmer for approximately 30 - 35 minutes. When done fluff the Jambalaya and mix in the chopped green onions, add more BOOEY’S Original Pepper Sauce and enjoy!