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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is adapted from one I got at the New Orleans School of Cooking in the mid-90's. Ingredients:
1/4 cup oil |
3 chicken breasts, boneless and cut into bite sized pieces |
3 links andouille sausages, about 1/2 lb, sliced |
2 cups onions, chopped |
1 cup celery, chopped |
1 cup green pepper, chopped |
1/2 cup red pepper, chopped |
4 garlic cloves, chopped |
3 cups rice, long grained, white |
5 cups stock |
1 cup tomato juice |
2 teaspoons seasoning salt |
1 tablespoon paprika |
1 cup green onion, chopped |
Directions:
1. Season and brown chicken in oil over med-hi heat. Add sausage and saute with chicken. Remove both from pot.
2. Saute onions, celery, peppers and garlic to desired tenderness. Return meats to pot. Add liquid and seasoning, bring to boil.
3. Add paprika and rice, return to boil. Cover and reduce heat to simmer.
4. Cook for a total of 25 minutes. BUT, after 10 minutes of cooking, remove cover and quickly turn rice from top to bottom of pot completely.
5. Add green onions for garnish before serving.
6. For SEAFOOD Jambalaya, add cooked seafood when rice is cooked. Warm and serve.
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