"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken and Sausage Jambalaya Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Chicken and Sausage Jambalaya, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
treva jackson
Added: Wednesday, August 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 large chickens, a total of 9 to 10 lbs.
1/4 cup vegetable oil
2 large onions, coarsely chopped
4 celery ribs,, coarsely chopped
1 green bell pepper, chopped coarsley
1 red bell pepper, coarsley chopped
1 jalapeno peopper, minced
2 pounds chopped peeled tomoatoes and their liquid
2 teaspoons herbes de provence
salt and pepper
1 lb. smoked sausage, cut into 3/4" slices
3 cups long-grain white rice

Directions:
Directions:
1. Place the chickens in a stockpot and add water just to cover. Bring to a simmer and cook for 45 minutes. Remove the chickens from the pot and let cool. Strain the broth into a large bowl.
2. Skin the birds and pull all the meat from the bones; discard the skin and bones. Cut or shred the meat into large bite-size pieces.
3. Heat the oil in a large nonreactive casserole or dutch oven. Add the chopped onions, celery, green and red bell peppers and jalapeno and cook over moderate heat, stirring occasionally, until all the vegetables are tender, about 15 minutes.
4. Add the tomoatoes and their liquid. Season with the herbes de Provence and salt and black pepper. Raise the heat to moderately high and cook until the mixture is thick, about 15 minutes. Stir in the chicken,, sausage and 6 cups of the chicken broth. Add the rice, stir well and bring to a boil. Reduce the heat to low and cover tightly. Simmer the jambalaya without lifting the lid until all the liquid has been absorbed and the rice is tender, about 30 minutes.
5. Remove the casserole from the heat.. Fluff the rice with a large fork to make sure the iingredients are evenly distriubted and the grains of rice are seperate; do not stir with a spoon. Recover and set aside off the heat to steam for at least 15 minutes. (The casserole will stay warm for an hour or more. You can make ahead and reheat in the oven.)

Number Of Servings:
Number Of Servings:
12

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

87W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!