Jambalya
Source of Recipe
Shreveport Times
List of Ingredients
4-5 pieces of chicken thighs cit into small strips
> 1 1/2 pounds of smoked andouille sausage, cut into 1/4 inch slices
1/2 Tbsp. sugar
1 1/2 cups diced onions
1/2 cup diced red pepper
1/4 cup diced celery
1/4 tsp black pepper
1/8 tsp red pepper
1/4 tsp salt
1 tsp garlic powder (I added a little bit more)
1 bay leaf
1 quart chicken stock
1 1/4 cups long grain rice
1/2 cup chopped green onions
1/2 cup chopped parsley
Recipe
Season thigh meat with all purpose seasoning. Heat heavy pot;add sausage
and cook until fat is rendered, then add sugar. As soon as sugar gets
brown, add thigh meat and let cook with sausage for 20 minutes. Then, add
vegetables and cook for another 10 minutes. Next, add chicken stock and
cook stock and chicken for another 15 minutes. Add remainder of
seasonings,
then rice. Stir , reduce heat to low, cover and let rice cook for 30
minutes. Add parsley and green onions and serve.
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