Cullen's
Chicken, Sausage Jambalaya
1 sm Fryer
1 Rib of celery
2 c Long grain rice
1 lb Ham, cubed Kat's Tasso HamCAJPORK10
1 c Onion, chopped
3/4 c Fresh parsley, chopped
1 lg Bay leaf
2 tesp Salt
1/4 tesp Tabasco
2 lg Onions
3 Garlic cloves
1 lb Smoked sausage Andouille SausageSG5
1/2 Stick of margarine
1 c Green pepper, chopped
1 cn Tomato paste 6 oz.
1/4 tesp Thyme
1/2 tesp Pepper
1/4 c Green onion, chopped
Put chicken, 1 onion, (cut in half), celery and 1 garlic clove in pot. Cover
with water. Cook for approximately 1 hour or until chicken is tender. Cook 2
cups of rice in 5 cups chicken broth (20 to 25 minutes or until liquid is
absorbed.) Debone chicken and cut sausage into 1/2 inch cubes. Fry sausage and
ham in Dutch oven until lightly browned. Remove meat from pot and add margarine.
Saute 1 chopped onion, pepper and 1/2 cup chopped parsley until tender. Add
chicken, sausage and ham to vegetables. Stir in 2 minced garlic cloves, tomato
paste, bay leaf, thyme, salt pepper and Tabasco. Add cooked rice and mix
thoroughly. Simmer over low heat for 15 minutes. Stir frequently. Remove bay
leaf and toss in 1/4 cup chopped parsley and 1/4 cup chopped green onion tops.