Jambalaya - 3

Recipe Ingredients

3 lbs	1362g / 48oz	Chicken
		Salt
		Red and black pepper
		Flour
2 lbs	908g / 32oz	Smoked sausage
1 lb	454g / 16oz	Shrimp
3 tablespoons	45ml	Cooking oil
5		Chopped celery
3		Chopped onions (large)
1		Chopped scallions
2		Chopped garlic
1/4		Chopped bell pepper
2 cups	320g / 11oz	Rice
1		Beer
2 1/2 cups	592ml	Water
2 teaspoons	10ml	Salt

Recipe Instructions

Cut chicken into serving pieces. Cut smoked sausage into 1 inch serving pieces. Season chicken pieces with salt, black and red pepper. Place flour into a paper bag and coat the chicken pieces by shaking.

Brown the chicken and the sausage in hot cooking oil, about 15 minutes.

Use a wooden spoon to keep flour from burning too much. Remove the chicken and sausage. Add a little more cooking oil, then add the chopped onions, scallions, bell pepper, celery and garlic. Cook until wilted, stirring occasionally.

Put browned chicken and sausage back into pot with the onion mixture. Add 2 1/2 cup water. Cover and simmer over low heat until tender, about 30 minutes. Add 2 cups of rice to the mixture, and stir for about 2-3 minutes.

Then, pour in a can of beer, and stir thoroughly. Add 2 teaspoon salt, cover, and cook slowly until the rice is cooked, should take about 30-45 minutes.

About 3 minutes before you are ready to serve, add the peeled and deveined shrimp. Cover and let shrimp cook. It doesn't take long.

Source:
La Bouche Creole by Leon Soniat

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