Chicken and sausage jambalaya
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Small chicken | |
| ½ | cup | Oil |
| 2 | cups | Finely chopped onion |
| ½ | cup | Bell pepper, chopped |
| 1 | cup | Fresh parsley, chopped |
| 1 | cup | Green onions, chopped |
| 2 | pounds | Smoked sausage:1/4\"slices |
| 3 | cups | Long grain rice |
| 8 | cups | Chicken stock |
| 1 | tablespoon | Chopped garlic |
| Salt to taste | ||
| Tabasco sauce to taste | ||
Directions
Cut chicken (2-3lbs) into 2 inch pcs., rinse, drain, dry. In heavy high- walled chicken fryer over med. heat, brown the chicken in oil, stirring the meat around so it won't stick. After the chicken has browned, remove it from the pot. Then add onions, bell pepper, parsley, and green onions, and saute untill the onions are clear.
Stir in the sausage, rice, stock, garlic, chicken, salt and pepper.
Continue cooking until nearly all the water has boiled out, then reduce heat to low, cover, and let simmer until the rice is done, about 1 hr. DON'T LIFT LID FOR AT LEAST 1 HR.