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Chicken and Sausage Jambalaya Recipe

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

Lorraine Hollimon


2 to 3 lbs of chicken cut into bite size pieces, rinsed and dried
2 pounds of Cajun sausage cut into 1/4 in thick pieces
8 cups of chicken stock
1/2 cup of oil
2 cups finely chopped onion
1/2 cup finely chopped bell pepper
1 cup finely chopped green onion
1/2 cup chopped fresh parsley (if you use dried reduce to 1/4 cup)
1 tbsp chopped garlic
salt and black pepper to taste
1 tbsp group cayenne pepper
3 cups long grain white rice
Large pot with lid

Add oil to pot and brown chicken over medium heat stirring so it won't stick. After chicken is brown remove it from pot. Add onions, bell pepper, parsley and saute until onions are clear.

Stir in chicken stock, salt and pepper. Taste the broth cause now is the time to adjust the seasonings to suit your taste. Add rice then stir well. Add sausage and chicken.

Continue cooking until nearly all the broth has boiled out and then reduce the heat to low. Cover and let simmer for about 1 hour or until rice is done. Try not to lift the lid for one hour because this allows the rice to finish cooking.




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