Chicken and Sausage Jambalaya
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
2 pounds mild smoked pork sausage, sliced �-inch-thick
2 1/2 pounds boneless, skinless chicken, chopped
1 1/2 pounds onions, finely chopped
1 cup finely chopped celery
1 cup finely chopped bell pepper
2 tablespoons minced garlic
1 cup diced tomato
1 (6-ounce) can tomato paste
1 tablespoon Creole seasoning
1 tablespoon chopped fresh parsley
2 1/4 teaspoons fresh thyme
2 1/4 teaspoons chopped fresh basil
5 1/3 cups chicken stock
1 1/2 pounds long-grain rice
Recipe
In a large cast-iron Dutch oven, cook sausage on high heat for 3
minutes. Add chicken, and cook until browned on all sides, 15 to
20 minutes. Lower heat to medium, and add onion, celery, bell
pepper, and garlic; cook until vegetables are soft, about 15
minutes. Add tomatoes, tomato paste,
Creole seasoning, parsley, thyme, and basil. Simmer over low heat
for 10 minutes.
Add chicken stock, and bring to a boil over high heat. Add rice,
and stir. When jambalaya returns to a boil, reduce heat to
simmer. Cover and cook until rice has absorbed all liquid, about
25 minutes.
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