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Jambalaya - 2c

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3 pounds chicken
  Salt; to taste
  Red and black pepper; to taste
  Flour; to coat chicken
2 pounds smoked sausage
1 pound shrimp
3 tablespoons cooking oil
5 ribs celery; chopped
3 large onions; chopped
1 bunch scallions; chopped
2 cloves chopped garlic
1/4 medium chopped bell pepper
2 cups rice
1 can beer
2 1/2 cups water
2 teaspoons salt

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 ti 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.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **





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