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"Hunger is the best sauce in the world."--Cervantes

Chicken Jambalya Recipe

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This recipe for Chicken Jambalya is from A Collection of Recipes from Ewing Friends and Family, 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:  
5 skinless, boneless chicken breasts, cut bite-size
1 lb. tasso, cut bite-size (spicy sausage can substitute)
2 chopped white onions
1 chopped bell pepper
4 sprigs parsley, chopped
1 tbs. minced garlic
1/2 bunch green onions, chopped
1 can Rotel tomatoes
1/2 tsp. sage
2 tsp. marjoram
1 tsp. thyme
1 tsp. hot sauce
2 bay leaves
1 can sliced mushrooms
2 cups uncooked rice
Salt
Black and red pepper
Directions:
Directions:
Season chicken with salt and peppers.
Melt butter in black pot and brown chicken.
Remove.
Brown the tasso.
Remove.
Simmer onions, bell pepper and garlic in same pot as above for about 5 minutes.
Add hot sauce, Rotel tomatoes, bay leaves, sage, marjoram, and thyme.
Simmer 10 minutes.
Add chicken and tasso.
Simmer 30 minutes..(Add wine at any time if too dry).
Add rice, mushrooms, green onion, parsley and enough water to cover ingredients plus 1/2 inch.
Bring to a boil.
Cover and simmer on low for 30 minutes.
After water boils down, uncover and let sit for 5 minutes.

 

 

 

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