jambalaya (chef du jour)

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Yield

4 Servings

1 c onion, -- chopped

1 c green pepper, -- chopped

1 c celery, -- chopped

1 ts minced garlic

½ c green onion, -- chopped

: and chopped

1 c Andouille sausage, -- sliced : and sauteed

⅓ c pickled pork, -- boiled with : seafood boil

⅓ c Tasso ham, -- diced and

: sauteed

1 c skinless chicken, -- sauteed : and diced

: Poultry Magic

1 ts Paul Prudhomme's Seafood

: Magic

1 pn freshly ground black pepper 1 pn white pepper

1 TB hot sauce

: Chicken stock

1 c raw shrimp

4 c cooked rice

1 TB parsley, chopped

Put the vegetables in a 4 quart saucepan and cook them over low heat for 10 to 15 minutes. Add Andouille, Tasso, pickled pork, chicken, and spices. Add enough chicken stock to cover and simmer until the mixture becomes thick, about 15 minutes. Add shrimp and rice, mix in parsley, cook two more minutes and serve.

Yield: 6 servings

Recipe By :CHEF DU JOUR JIMMY BANNOS SHOW DJ 9155 ~0400