Minorcan Mike gives this popular Louisiana-origin dish a St. Augustine flair by adding his datil pepper sauce. This comfort food is filled to the brim with flavor making it a great dish for family meals, but also a fantastic crowd pleaser for dinner guests

Ingredients

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• ½ lb. bacon, diced

• 1 lb. fresh pork sausage, casings removed

• ½ lb. andouille sausage, diced

• 3 Tbsp. lard

• 4 skinned and boned chicken thighs, cut into 1-inch cubes

• Kosher salt 

• Freshly ground black pepper

• 1 large onion, diced

• 1 bell pepper, diced

• 3 celery ribs, diced

• 3 garlic cloves, minced

• ½ cup Minorcan Mike’s Datil Pepper Sauce

• 2 cups converted white rice

• 1 tsp. dried thyme

• 2 bay leaves

• 1 ½ Tbsp. smoked paprika

• 1 tsp. ground red pepper

• 1 Tbsp. celery salt

• 1 cup canned crushed tomatoes

• 2 cups basic chicken stock

• 1 ½ lb. raw shrimp, peeled and deveined

• 1 bunch green onions, chopped

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Instructions

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1. Heat a large Dutch oven over high heat until hot, and then reduce heat to medium. Cook bacon, sausages and lard in the hot pot, stirring slowly with a long wooden spoon, for 10 minutes.

2. Season chicken thighs with salt and pepper. Add the chicken to pot, and cook, stirring often, 5 minutes or until chicken is brown.

3. Increase heat to medium-high. Add onion to pot, and cook about 15 minutes or until soft. Add bell pepper, celery and garlic, and cook 5 minutes. Continue stirring occasionally so everything cooks evenly.

4. Add rice, Minorcan Mike’s Datil Pepper Sauce, thyme, bay leaves, smoked paprika, red pepper and celery salt to pot and cook, stirring often, for three minutes. Increase heat to high, and add tomatoes and chicken stock. Bring to a boil. Reduce heat to medium-low, cover pot and simmer 15 minutes.

5. After rice has simmered for 15 minutes, fold in the shrimp and green onions. Turn off the heat and let everything continue to cook in the hot covered pot for 10 more minutes. Remove the lid, fluff jambalaya and serve!