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Chicken Jambalaya - 2c

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3 pound chicken; cut up
1 salt and pepper; to taste
2 tablespoon shortening
2 tablespoon flour
1 lb smoked sausage
2 medium onions; minced
3 cup tomatoes; peeled, diced
1 medium green pepper; minced
1 clove Garlic; minced
3 cup water
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot pepper sauce
2 cup rice
3 each green onions; minced
3 tablespoon minced parsley

Season chicken with salt and pepper. In a Dutch oven, brown chicken pieces
in shortening on all sides. Remove chicken; add flour and stir until light
brown. Add sausage which has been parboiled for 15 minutes, drained and
sliced. Stir in chicken, onions, tomatoes, green pepper and garlic. Cook,
stirring constantly, for 10 minutes. Add water, salt, pepper and hot sauce.
Bring to a boil; add rice. When mixture comes to a boil again, stir
thoroughly to combine all ingredients. Cover and simmer 30 to 45 minutes or
until rice is tender. Add green onions and parsley; stir lightly with a
fork. Cover for 5 minutes longer to heat thoroughly.

Yield: 8 servings

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





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