Jambalaya too
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chicken fryers, cut in small pieces | |
| 1 | pounds | Sausage, country smoked |
| 4 | mediums | To large onions |
| 4 | cups | Long grain rice |
| 3 | Chopped bell peppers | |
| 1 | Stalk copped celery | |
| 1 | Pod minced garlic | |
Directions
Salt and pepper chicken pieces. Cut sausage in ½ inch pieces. Add small amount of cooking oil; add sausage and brown. Remove from pan. Brown chicken in sausage drippings, if needed add a small bit of oil. Remove chicken from pot. Brown onions, bell peppers, celery and garlic. Stir periodically. When cooked down, add water, chicken, sausage, parsley and bring t boil. While still boiling, add rice; stir in and add salt as desired. Place lid on pot; reduce heat and simmer 20 minutes. If mixture is not dry, cook a little longer.
From Susan Ford