Preparation 1. Place bacon in a heavy bottom pot over high heat to render, stirring occasionally. Place the cut chicken into pot and cook until edges begin to turn golden. 2. Add onions, celery and bell pepper to the pot, and cook until the vegetables begin to soften and turn golden-brown. 3. Add jalapeño, garlic, bay leaves, thyme, spices and salt, and sauté for an additional 3 minutes. Pour the chicken broth into the pot. 4. Add the rice, andouille and Tabasco and stir to combine. Lower heat to medium and bring to a simmer. 5. Once jambalaya comes to a simmer, set heat to low and cover. Cook for another 15 minutes. 6. After 15 minutes, turn off the heat and let the pot rest on the stove, covered, for another 10 minutes. 7. When you are ready to plate, top each serving with green onions and more Tabasco, if desired. Related video Closed Captioning ON OFF apply | reset x Text Display Background Enhancements font Times New Roman Arial Comic Sans size T T T T color Chef Alon Shaya makes jambalaya to celebrate Mardi Gras Play Video - 5:01 (currentTime)) { %> Your video begins in %"> Options English Off