Joe cahn's jambalaya!
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Boneless skinless chicken breasts; cut into 1-inch |
| ; pieces | ||
| Salt and ground black pepper | ||
| ¼ | cup | Vegetable oil |
| 1½ | pounds | Sausage; cut in 1/4-inch |
| ; slices | ||
| 4 | cups | Chopped onion |
| 2 | cups | Chopped celery |
| 2 | cups | Chopped green bell pepper |
| 2 | tablespoons | Seasoned salt |
| 1 | tablespoon | Minced garlic |
| 5 | cups | Chicken stock; (or water flavored |
| ; with chicken | ||
| ; bouillon) | ||
| 2 | tablespoons | Kitchen Bouquet; (browning agent; for |
| ; red jambalaya, | ||
| ; substitute 2 | ||
| ; tablespoon paprika) | ||
| 4 | cups | Uncooked long grain white rice |
| 2 | cups | Sliced green onions |
Directions
Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers, seasoned salt and garlic; cook, stirring 7 to 10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, and Kitchen Bouquet. Bring ot a boil; add rice and return to a boil; cover and reduce heat to simmer. Cook 10 minutes; remove cover and stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Makes 12 servings.
Four Tips:
Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper)
Use 1¼ cups liquid for every 1 cup uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly Cook jambalaya for a total of 25 to 30 mintes, stirring well after 10 minutes
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.