Butt Kickin' Jambalaya

• 1/4 Cup Vegetable Oil, as needed, for frying
• 1 1/2 Pounds Andouille Sausage
• 5 Pounds Chicken Thighs, boneless, skin less
• 2 Tablespoons Butt Kickin' Blacken, as needed for chicken
• 2 Teaspoons Kosher Salt, as needed for chicken
• 4 Medium Onions, chopped
• 2 Medium Pablano Peppers, chopped
• 4 Medium Jalapeno Chile Peppers, chopped
• 3 Medium Carrots, chopped
• 3 Stalks Celery, chopped
• 6 Cloves Garlic, minced, or grated
• 4 Medium Jalapeno Chile Peppers, minced, with seeds
• 2 Tablespoons Tomato Paste
• 2 Cans Diced Tomatoes, 56 ounce total
• 1/4 Cup Butt Kickin' Blacken, to taste
• 1 Quart Chicken Broth
• 2 Cups Long Grain Rice, I prefer Basmati
• 1 1/2 Pounds Shrimp, peeled and deveined

1. 1. Cut sausage into 1/2" chunks, and fry it in the same pot you'll be using for the main dish. Remove from the pot. I use an 8 quart pot.
2. 2. Cut the chicken into chunks, and brown in the same pot, adding additional oil as needed. Remove the chicken and reserve with the sausage.
3. 3. Turn the pot down to a medium heat, add additional oil, if needed, and dump in the chopped vegetables.
4. Cook the vegetables, covered, until they're soft.
5. 4. Add the tomato paste and stir until it's all incorporated. Add the sausage and chicken back into the pot, then the tomatoes and simmer for about 45 minutes. Or, until the meat is cooked through.
6. 5. At this point, you can either continue, or, turn off the heat, and finish it off the next day, or later, if you've gotten finished too early.
7. 6. Either the next day, later, or, as the next step. Bring the pot back to boiling
8. 7. With the pot simmering, add the rice to the pot along with the chicken broth.
9. 8. Bring it back to a boil, add the shrimp, bring it back to a boil, then turn down to simmer, covered. Cook for an additional 25 - 30 minutes stirring every once in a while to keep the rice from settling on the bottom and sticking. Taste the rice to make sure it's done. let it rest for a few minutes, then serve. Don't worry if the rice hasn't absorbed all the liquid, the resting will give it a little more time to soak into the rice.
10. 9. If you have any left over, don't try to freeze it, I don't think it'll freeze well because of the rice. I save the left overs in plastic storage containers in the refrigerator. To reheat, place the Jambalaya in a pot, add a little water, and simmer for about 10 minutes. It'll come out as good as the first time you had it.
11. Note: "Butt Kickin Blacken" is my own product, and is available at www.capnrons.com. You can substitute your favorite brand but be careful because most of them contain a lot of salt.

vegetable oil, sausage, chicken, kickin, kosher salt, onions, peppers, peppers, carrots, stalks celery, garlic, peppers, tomato paste, tomatoes, kickin, chicken broth, grain rice, shrimp

Taken from www.epicurious.com/recipes/member/views/butt-kickin-jambalaya-50002603 (may not work)