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Chicken and Sausage Jambalaya




Source of Recipe


Rep. Billy Tauzin (R-La.)


List of Ingredients




1 pound smoked sausage, cut in pieces
• 1/2 tbsp. salt
• 1 pound chicken, cut in pieces
• 1/2 tbsp. red pepper
• 1/2 tbsp. black pepper
• 1/2 cup oil
• 1/2 pound ground pork
• 3 tbsp. lemon juice
• 1/4 cup vegetable oil
• 1/4 cup garlic puree
• 2 cups onion, chopped
• 2 cups rice, parboil
• 1/2 cup bell pepper, chopped
• 1/2 cup celery chopped
• 1/4 cup parsley, chopped
• 1/2 cup green onions, chopped
• 4 cups water or beef broth
• 2 tbsp. Lea and Perrins sauce
• 1 can cream of mushroom soup
• Season to taste

Recipe



In a large covered or cast iron pot, heat oil and fry ground pork, sausage and chicken. Remove meats from pot and set aside. Add onions, bell peppers and
celery, sauté until brown. This will give you a brown texture. Remove excess fat. Add all meats to the pot with soup, then add garlic, Lea and Perrins sauce and beef broth or water. Season to taste and bring mixture to a rolling boil. Lower heat, cook for 15 minutes. Add rice, parsley and green onions. Bring to a boil and cook uncovered until all of the liquid evaporates, stirring often. Cover and cook for 20 minutes.