Ingredients: |
Ingredients: 1.5 Lb Boneless Skinless Chicken Breasts
1.5 Lb Boneless Skinless Chicken Thighs
Tony Chachere's
2 Tbsp Cooking Oil
1.5 Medium Onions, Diced
4 Cloves Garlic, Chopped
1.5 Green Bell Pepper, Diced
1.5 Packs Fresh Mushrooms, Sliced
4 Cups Hot Tap Water
1.5 Lb Smoked Sausage
1 - 8 Oz. Box Zatarain's Original New Orleans Style Jambalaya Mix
1 Cup White Rice
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Directions: |
Directions:Cut dat chicken in good size chunks (bot two, tree ainch) and put some Tony's on dat.
Brown dat chicken good with cooking oil but don't overdo dat; you want dat to stay moice an tenda. An don't include sausage now, because dat already cook dat an you want to add dat lata wen you add your rice an water.
Remove excess oil but leave sum in da pot to cook dem vejja-tables.
Cut dem onion, garlic, bell pepper and mushroom and sprinkle some Tony's on dat.
Cook dem vejja-tables with dat chicken over low fire until dey wilted good good. Don't stir dat too too much to break up dat chicken too much but cover dat pot with lid and shake dat over the stove burner like you stir fryin like dat.
After you got dem vejja-tables nice and soft like you like and all mix wit dat chicken brown, add dat hot water, Zatarains Jambalaya mix and dat extra cup of white rice as well as dem smoke sausage in good size chunks (bot two, tree ainch) and stir dat good and let all dat come to a low boil.
Den reduce dat heat to simmer, cover dat and cook dat for 30 minutes.
Take dat off da heat and let dat stand for 10 minutes
Den eat dat wit sum Trappey's Pinto beans in da can and some Le Sueur Petit pois in da can, on da side. |
This recipe for John Conly's World Famous Quick and Easy Perfect Every Time Jambalaya is from