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Chicken and Sausage Jambalaya




Source of Recipe


internet


Recipe Introduction


Jerry's Cajun Café; Jerry Mistretta, Chef; 6205 North Ninth Avenue, Pensacola, Florida; 850-484-6962


List of Ingredients




1/2 cup vegetable oil
1 lb. chicken, cut into bite size pieces
1 lb. Manda smoked sausage
1/2 lb. tasso, diced
1 cup diced onions
1 cup diced celery
1/2 cup diced bell pepper
1 cup diced green onion
1 Tbsp. minced garlic
1 can Rotel tomatoes, 8 oz.
2 cups long grain rice
4 cups water
3 cups chicken stock
1 dash Tabasco, to taste
1 dash Louisiana hot sauce
2 bay leaves
1 oz. Jerry’s Zydecajun seasoning
1/2 oz. thyme
1/2 oz. basil
1 tsp. salt
1 dash black pepper
1 Tbsp. Kitchen Bouquet (optional)

Recipe



Saute sausage, tasso and chicken in a fairly deep pot or cast iron Dutch oven on high heat for about 3 minutes, stirring constantly until the chicken is browned. Add onions, green onions, celery, bell pepper, garlic and stir in all seasonings. Continue to cook, scraping pan bottom as needed, until the vegetables are tender, about 5-8 minutes. Stir in Rotel, 2 cups of chicken broth, and water for about one minute, then stir in rice. Reduce heat to low, stir briefly before covering and let it cook for about 30 minutes. Remove cover and stir in a cup of chicken broth, when it is about 90 percent done. This should remove any ingredients that were stuck to the bottom and will also blend any seasoning that have accumulated. Let it cook another 10 minutes or until rice is cooked. Remove jambalaya and place on a serving platter, then sprinkle a handful of green onions to add color and enhance presentation.
Serves 4 as entrée, 8 as appetizer