Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya Ingredients

1 lb Chicken	2 Cloves garlic; crushed
1 lb Smoked sausage	4 c Chicken broth
1/2 ts Salt And Pepper	16 oz White rice
1 Onion; chopped	2 ts Cayenne pepper; to taste
3 Celery stalks; chopped	1 sm Tomato paste
1 Green pepper; chopped

Instructions for Chicken and Sausage Jambalaya

Cut the chicken and sausage into small or smaller than bite-sized pieces. Season the chicken with salt and pepper ( I do this rather generously: 1 t pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop, Cook chicken and sausage in small amount of oil until the chicken is done; about 15 minutes. Remove the meat from the pan and set aside. Saute the onion, celery and green pepper until tender crisp. Add the chicken broth, rice and cayenne pepper. Heat until the broth starts to bubble, then stir the meat back in. Turn the heat down low and simmer with the lid on for 30 minutes. DO NOT STIR during this time or some of the rice will rise to the top out of the liquid and youll get crunchy jambalaya. After the 30 minutes are up, stir in the tomato paste. Then stir in the green onions and tomatos. Serves a family or more. Posted to MC-Recipe Digest V1 #212 Date: Thu, 22 Aug 1996 13:56:25 -0500 (CDT) From: Sandy Vavrinek Seehusen NOTES : If you are adding shrimp, I usually cook is separately and add it just before or with the paste. If you cook chrimp too long it gets rubbery. It also doesnt keep well, if you dont plan to eat it all at one sitting. If you are using other seafood in place of or in addition to the chicken, you can add that at the normal meat addition, but I dont make this version so I dont have any words of wisdom.

Main Ingredient: ChickenCuisine: Uncategorized

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