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Jambalaya - 2c

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4 small bay leaves crumbled fine; finely crumbled
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 teaspoon cayenne pepper
1 teaspoon gumbo file
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves; dried
4 tablespoons butter
12 ounces chicken breasts; skinned & boned
12 ounces kielbasa/smoked sausage
1 1/2 cups onion; chopped
1 1/2 cups celery; chopped
1 1/2 cups green pepper; chopped
1 1/2 teaspoons garlic; minced
2 cups rice; raw
4 cups chicken stock

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.

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Yield: 1 serving

Preparation Time: 0:00

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





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