"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, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Meyer
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless skinless chicken breasts
8 c. chicken stock
12 or more cloves of garlic
2 large green bell peppers - diced
3 large yellow onions - diced
1 can diced rotel tomatoes
3 links of hot sausage - chopped
4 c. long grain white rice, uncooked
6 T. olive oil
2 T. Cajun seasoning

Directions:
Directions:
Boil the chicken in 8 cups of water, reserving the stock. Saute the garlic, green peppers and onion in the olive oil for 5 minutes. Add the tomatoes, sausage and rice. Mix very well. Shred the chicken and add to the mixture along with the Cajun spice. Add the 8 cups of reserved stock. Bring to a boil and then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking. When the liquid is absorbed, test to make sure the rice is done. If not, add a bit more water and continue cooking until done.

 

 

 

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