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Chicken Jambalaya Recipe

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This recipe for Chicken Jambalaya, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Clara Ledbetter
Added: Monday, March 23, 2009


1 large fryer (3 or 4 pounds) cut up
2 Tablespoons salt
1/2 teaspoon red pepper
4 Tablespoons oil
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1/2 cup green onions, minced
4 cups water
2 cups raw rice
1 clove garlic, minced

Season the chicken with salt and pepper. In a heavy iron pot, brown the chicken in the oil over a medium flame. When golden brown on all sides, remove the chicken and set aside. In the same pot, fry the onions, celery, bell pepper, and green onions, until they are tender but not brown, about 4 - 6 minutes. Add the water, rice, chicken and garlic. Mix together well. Cover and cook on low heat until the rice is done, about 30 minutes.




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