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Author Topic: Jambalaya  (Read 13515 times)
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« on: July 25, 2007, 05:25:51 AM »

French Settlement Jambalaya

Adapted from Cookery N’Orleans Style

1 chicken, cut-up
1 pound country smoked sausage
6 green onions, sliced thin
1 large white onion, chopped fine
2 cloves garlic, minced, or to taste
1 small bell pepper, chopped fine
2 cups Uncle Ben’s rice (raw)
3 cups chicken bouillon cubes dissolved in 2 cups boiling water
1 15-oz can Delmonte tomato sauce
˝ teaspoon thyme
1 bay leaf
Salt and pepper to taste
Cayenne pepper to taste

In large electric skillet or Dutch oven, brown thinly sliced sausage.  Put aside.  Brown chicken pieces that have been seasoned with salt and pepper in the same drippings.  Put aside.  In the same drippings, sauté onions, garlic, bell pepper and raw rice about 5 minutes.  Add chicken bouillon, tomato sauce and all spices.  Stir well.  Return chicken and sausage to pot.  Cover and cook on low flame until rice is tender.  (Add water as necessary.)

Serves 6.
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