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Hoppe’s Chicken and Sausage Jambalaya Recipe

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This recipe for Hoppe’s Chicken and Sausage Jambalaya, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kerry Hoppe
Added: Tuesday, August 11, 2009


1 stick of butter or margarine
3 (10oz) cans of Campbell’s chicken broth and 1 can of water
6 bags of Success Rice.
4 tbsp Kitchen Bouquet
1 tsp Liquid Smoke
1 large green bell pepper diced
1 bunch of green onions diced
1 Large sweet onion, diced
3 ribs celery, diced
2 teaspoons of minced garlic
3 lbs boneless skinless chicken breasts, cut into 1 inch pieces
1 lb Andouille sausage (Savoie’s brand), diced
1.5 lbs Smoked Pork Sausage (Richard’s brand), sliced
1 Tablespoon Benoit’s Seasoning (salt free)
Salt and pepper to taste (I use 2 tsp salt, 1 tsp black pepper
and optional ¼ tsp cayenne pepper)

In a 8 qt. pot, bring the chicken stock to a simmer.
Saute onions, bell pepper, green onion, celery and garlic in a skillet with butter,
stirring 7 to 10 minutes or until vegetables begin to wilt.
Remove from pan and add to pot with chicken stock.
Add Salt, pepper, Benoit’s seasoning, liquid smoke and Kitchen Bouquet.
Brown sausage in skillet and add to pot of chicken stock.
Boil chicken breasts in separate pot of water for 25 minutes (I put a tsp of liquid crab boil in water).
Dice chicken breasts and brown off in skillet, add to pot with chicken stock.

Bring to a boil, add rice from bags and return to a boil, cover and reduce heat to simmer.
Cook 5 minutes, remove cover and stir.
Leave cover off and cook 10 minutes or until liquid is absorbed and rice is tender.

Note: If you would also like to use shrimp, then use the following quantities of meat.

2lb’s medium shrimp
2lb’s andouille or smoked sausage
2lb’s chicken breast

Do not add the shrimp until the last 15 to 20 minutes of cooking time.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 Hour




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