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Chicken-Sausage Jambalaya - 2c
a2, cajun, poultry, sausage, spice
2 pounds pure pork smoked sausage
salt; to taste
1/2 large bell pepper; chopped
1 whole garlic head; minced
1 can tomato sauce; small
2 1/2 pounds rice; raw
3 each chicken fryers; 3 or 4 pounds each
black pepper; to taste
4 large onions; chopped
2 large stems celery; chopped
1 bundle parsley; minced
1 bundle onions tops; minced
Select a heavy twelve quart cooking pot.
Cut sausage into bite size pices. Place in pot and cook over medium heat
until brown. Add no fat, the sausage should furnish its own.
Cut fryers into serving peices and season with salt, black pepper, and LOTS
of red pepper. Put the chicken into the pot with sausage and cook until it
passes the tenderness test, string often in order that it will not stick.
Remove the sausage and the chicken from the pot. Add a fourth cup of water
to the pan drippings and allow to come to boil, scrape sides and bottom
Add chopped onions, bell pepper, celery, garlic, onion tops and parsley.
Stir until well cooked. Add the tomato sauce and once cup of water and
cook for five minutes.
Put all the meat back into the pot along with the raw rice.
Add water to the level of one and one-half inches to two inches above the
contents of the pot. Add some more salt and pepper!
Bring to a boil and stir with two spoons every now and then. When
everything is well mixed, lower the fire and cook until all the water is
gone and rice is done.
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Yield: 12 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.34 **