Chicken and Sausage Jambalaya
Source of Recipe
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List of Ingredients
1 small fryer
1 stalk celery -- with leaves
1 onion -- halved
1 clove garlic
2 cups converted long grain rice
1 pound smoked sausage -- sliced 1/2" thick
1 pound ham -- cubed
1/2 stick butter
1 cup chopped yellow onion
3/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
2 cloves garlic -- minced
6 ounces tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco sauce
Recipe
In a large pot, cover chicken with water; add celery, onion, garlic;
boil
until tender, about 1 hour. Reserve stock. Remove meat from bones.
In 5
cups stock, cook rice until all liquid is absorbed, about 25 minutes.
In a Dutch oven, fry sausage and ham until lightly browned, about 3 to
5
minutes. Remove meat. Add butter to pan and saute onion, pepper and
parsley until tender, about 3 minutes. Add chicken, sausage, and ham;
stir
in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
Add
rice and mix thoroughly. Cook over low heat 15 minutes stirring
frequently.
Remove bay leaf and serve.
Serves 8 to 10.
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