Recipe courtesy Guy Fieri
¼ pound thick-cut bacon
1/2 pound, boneless, skinless chicken thighs, cut into ½-inch cubes
12 medium shrimp, peeled, deveined and chopped
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons paprika
1/2 teaspoon cayenne pepper
6 ounces Andouille sausage, cut into ½ inch slices
1/4 cup diced red onion
1/2 cup sliced celery stalks
1/2 cup sliced red bell pepper
1/2 cup chopped fire roasted tomatoes
1 1/2 teaspoon Worcestershire sauce
1 teaspoon Crystal hot sauce
3/4 cup long grain white rice
3 cups low sodium chicken broth
Kosher salt and freshly ground black pepper
½ cup chopped green onions
Lemon wedges, for serving
Flat leaf parsley sprigs, for garnish
Add the chicken and shrimp to a large bowl and marinate with granulated garlic, onion powder, paprika and cayenne.
In a large Dutch oven over medium-high heat, cook the bacon until it is crisp and the fat is rendered. Set the bacon aside.
Add the chicken and shrimp to the bacon fat and cook for 3-4 minutes until browned. Add the sausage, red onion, celery and red peppers and cook until onion is translucent, about 10 minutes.
Add chopped tomatoes, Worcestershire and hot sauce. Season with salt and pepper. Stir in rice and slowly add chicken broth. Bring to a boil and stir well. Reduce heat so the liquid is just simmering then cook until liquid has been completely absorbed – about 12-15 minutes. Jambalya is done when rice is tender. Stir in fresh green onions and fluff rice. Serve in pot and garnish with lemon wedges and sprigs of flat leaf parsley.