Jambalaya - 4

Recipe Ingredients

4 teaspoons	20ml	Bay leaves crumbled fine (small)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	White pepper
1 teaspoon	5ml	Dry mustard
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Gumbo file
1/2 teaspoon	2.5ml	Cumin
1/2 teaspoon	2.5ml	Black pepper
1/2 teaspoon	2.5ml	Dried thyme leaves
4 tablespoons	60ml	Butter
6 oz	170g	Chicken breasts skinned and boned - up to 12
6 oz	170g	Kielbasa/smoked sausage - up to 12
1 1/2 cups	93g / 3.3oz	Chopped onion
1 1/2 cups	165g / 5.8oz	Chopped celery
1 1/2 cups	219g / 7.7oz	Chopped green pepper
1 1/2 teaspoons	7.5ml	Minced garlic
2 cups	320g / 11oz	Uncooked converted rice
4 cups	948ml	Chicken stock

Recipe Instructions

In a small bowl, mix together the bay leaves, salt, white pepper, dry mustard, cayenne pepper, gumbo file, cumin, black pepper and thyme. Set aside.

In a large skillet, melt the butter over high heat and add chicken, cut up into small pieces, and kielbasa, sliced.

Cook 5 minutes, stirring occasionally so meats don't burn. Add onions, celery, green pepper, garlic and mixed seasonings. Stir constantly, cooking until all ingredients are browned, but not burned, about 10 minutes. Scrape bottom of skillet well.

Add rice and cook 5minutes, stirring and scrapping. Add stock and stir well. Bring mixture to a boil, reduce heat, and simmer until jambalaya is tender but still a little crunchy, about 20 minutes.

Source:
La Bouche Creole by Leon Soniat

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