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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken and Sausage Jambalaya Recipe

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This recipe for Chicken and Sausage Jambalaya is from For Jen and Andy, 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 small fryer
1 stalk celery with leaves
1 onion, halved
1 clove garlic
2 cups long grain rice
1 pound link smoked sausage, sliced in 1/2" pieces
1 pound ham, cubed
1/2 stick butter
1 cup chopped yellow onion
3/4 cup chopped green pepper
1/4 cup chopped parsley
2 cloves garlic, minced
1 6oz can tomato paste
1 large bay leaf
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco
Directions:
Directions:
In a large pot, cover chicken with water. Add celery, onion, garlic clove and boil until done, about 1 hour. Reserve chicken stock. Remove meat from bones and set aside. Cook rice, using 5 cups of stock, until all liquid is absorbed, about 25 minutes.

In a Dutch over, fry sausage and ham until lightly browned, about 3 to 5 minutes. Remove meat and set aside. Add butter to pan and sauté onions, pepper and parsley until tender, about 3 minutes. Add garlic, tomato paste, sausage, ham, chicken, bay leaf, thyme, salt, pepper and Tabasco, and stir. Add rice and mix thoroughly. Cook Jambalaya uncovered over low hear for 15 minutes, stirring frequently. Remove bay leaf and serve.

You can use brown rice, if preferred. You can also substitute shrimp for the meat. Enjoy.
Personal Notes:
Personal Notes:
Marie draws on her upbringing in New Orleans to send you this recipe

 

 

 

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