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Chicken Jambalaya




Source of Recipe


The Gumbo Shop, New Orleans


List of Ingredients




1 - 2 1/2 to 3 pound chicken
1 quart water
1 pound hot sausage, sliced
1 1/2 cups chopped onion
1 cup chopped bell pepper
1/2 cup chopped celery
1 cup chopped green onion
6 cloves garlic, minced
2 cups chopped tomatoes
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon black pepper
1 teaspoon salt
1 cup converted rice
2 1/2 cups chicken stock

Recipe



Cut up chicken into eight pieces. Cover with water and boil gently until chicken is done. Pour off stock and reserve. Set chicken aside to cool. when cooled, remove meat from bones and cut or break into bite sized pieces. Set aside.

In a large heavy dutch oven, saute hot sausage until rendered. Remove from pot. Saute next five ingredients until tender. Add chopped tomatoes and cook five minutes. Mix in thyme, basil, black pepper, salt and rice. Add 2 1/2 cups of chicken stock, chicken meat and sausage. Cook over medium heat, stirring occasionally, 25 - 30 minutes or until rice is done.