Chicken-Sausage Jambalaya

Recipe Ingredients

2 lbs	908g / 32oz	Pork smoked sausage
		Salt
		Red pepper
1/2		Bell pepper - chopped (large)
1		Garlic head - minced
1		Tomato sauce small
2 1/2 lbs	1135g / 40oz	Raw rice
3		Fryers three to four lbs each
		Black pepper
4		Onions - chopped (large)
2		Stems celery - chopped (large)
1		Parsley - minced
1		Onions tops - minced
		Water

Recipe Instructions

Select a heavy twelve quart cooking pot.

Cut sausage into bite size pieces. Place in pot and cook over medium heat until brown. Add no fat, the sausage should furnish its own.

Cut fryers into serving pieces and season with salt, black pepper, and LOTS of red pepper. Put the chicken into the pot with sausage and cook until it passes the tenderness test, string often in order that it will not stick.

Remove the sausage and the chicken from the pot. Add a fourth cup of water to the pan drippings and allow to come to boil, scrape sides and bottom well.

Add chopped onions, bell pepper, celery, garlic, onion tops and parsley. Stir until well cooked. Add the tomato sauce and once cup of water and cook for five minutes.

Put all the meat back into the pot along with the raw rice.

Add water to the level of one and one-half inches to two inches above the contents of the pot. Add some more salt and pepper!

Bring to a boil and stir with two spoons every now and then. When everything is well mixed, lower the fire and cook until all the water is gone and rice is done.

Source:
DAVID CAGLE

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