Jambalaya - 6

Recipe Ingredients

		Oil
1		Chicken - cut up or boned
1 lb	454g / 16oz	Sausage - (I use hot smoked or keilbasa)
2 cups	125g / 4.4oz	Onions - chopped
1 cup	110g / 3.9oz	Celery - chopped
1 cup	146g / 5.1oz	Green pepper - chopped
1 tablespoon	15ml	Garlic - chopped
2 cups	320g / 11oz	Long grain rice
3 1/2 cups	829ml	Stock or stock substitute
4 tablespoons	60ml	Dried parsley
1		Salt
		Cayenne pepper to taste
1 cup	62g / 2.2oz	Green onions - chopped

Recipe Instructions

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. (I sometimes use boiled or left over baked chicken.) Add sausage to pot and Saute with chicken. Remove from pot. * If you want shrimp--Saute and remove from pot.

Saute onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and salt, pepper, parsley and other desired seasonings (I use about a teaspoon of Creole seasoning instead of salt and a few dashes of hot sauce) and bring to boil. Add rice and return to boil. Cover and reduce heat to simmer. Simmer for 20 minutes. After 10 minutes of cooking, remove cover and quickly turn rice form top to bottom completely. Add green onions, if desired. Return seafood here. Return cover and continue cooking 10 minutes. After total of 20 minutes stir once, remove from heat, let sit 10 minutes.

** Most Cajuns make brown jambalaya. If you like the tomatoey New Orleans or Creole style----For red jambalaya, replace half of stock with tomato sauce. NOTE: This makes lots, but it freezes well.

Source:
La Bouche Creole by Leon Soniat

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