"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SCOTT'S FAMOUS JAMBALAYA Recipe

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This recipe for SCOTT'S FAMOUS JAMBALAYA, by , is from The Fontenot Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Scott Fontenot
Added: Sunday, December 26, 2004

Category:
Category:

Ingredients:  
Ingredients:  
One whole chicken.
Three links hot Cajun sausage.
One large onion cut.
One large green bell pepper cut.
Four sticks of celery, two whole and two cut.
Cooking oil to coat the pot.
Cajun seasonings.
10 cloves of garlic.
4 cups of chicken stock.
Two bay leaves.
Two cups of rice.
1 lb. pealed shrimp (optional).

Directions:
Directions:
1. In a stockpot place whole chicken 4 cloves of garlic two sticks of celery, two bay leaves and some Cajun seasonings and 8 whole black pepper corns if available. Bring to a boil then reduce to a simmer for 45 minutes. Remove the chicken and strain the stock. Retain 4 cups of stock. De-bone the chicken and pull the pieces apart.
2. In a large pot coat with oil and brown the sausage on high heat until the bottom of the pot turns dark brown from the sausage fat frying. This will give the Jambalaya its light brown color and flavor.
3. Remove the sausage, then add the onions, bell pepper, chopped garlic and celery and sauté on low medium heat for at least 25 minutes or until the vegetables have caramelized. Add Cajun seasonings to taste.
4. Add back the sausage, chicken, shrimp and stock and bring to a boil. Check the flavor. The flavor should be spicy and salty due to the rice will soak up most of the flavor.
5. Once the dish has been boiling for two minutes add the two cups of rice and reduce heat to a simmer. Cover and do not open for 25 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Feeds a whole bunch of people for $20.00

 

 

 

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