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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Jambalaya Recipe

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This recipe for Chicken Jambalaya is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large fryer (3 or 4 pounds) cut up
2 Tablespoons salt
1/2 teaspoon red pepper
4 Tablespoons oil
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup green onions, minced
4 cups water
2 cups raw rice
1 clove garlic, minced
Directions:
Directions:
Season the chicken with salt and pepper. In a heavy iron pot, brown the chicken in the oil over a medium flame. When golden brown on all sides, remove the chicken and set aside. In the same pot, fry the onions, celery, bell pepper, and green onions, until they are tender but not brown, about 4 - 6 minutes. Add the water, rice, chicken and garlic. Mix together well. Cover and cook on low heat until the rice is done, about 30 minutes.

 

 

 

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