CHICKEN AND SAUSAGE JUMBALAYA Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. Chicken Breasts, cut into bite size pieces
1 lb. Andouille Sausage (2 Single-Sealed Sausages), sliced
1 Large Onion, chopped
2 Cloves Garlic, finely chopped
1 Bell Pepper, chopped
1/2 Bunch Green Onions, chopped
4 Sprigs Parsley, chopped
1/2 c. Tomato Sauce
1 Can Rotel Tomatoes, crushed
2 tbsp. Butter, Margarine, or Oil
1 tsp. Thyme
1/4 tsp. Sage
2 Bay Leaves
2 c. Uncooked Rice
Salt, Red Pepper, Black Pepper, White Pepper
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Directions: |
Directions:Season chicken with salt, red pepper, black pepper, and white pepper. Melt butter in a large black pot (or use margarine or oil in any other large pot) and brown chicken well. Remove chicken and add onions, bell pepper, and garlic. Simmer 5-minutes. Add tomato sauce, Rotel tomatoes, bay leaves, and thyme. Simmer 10-minutes. Add chicken and sausage and simmer until chicken becomes tender. Add rice, green onions, and parsley. Stir and add enough water to cover ingredients plus 1-inch. Bring to a boil and taste for seasoning. Cover and cook over low heat until rice is tender (about 30-minutes). |
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Number Of
Servings: |
Number Of
Servings:Serving size 1-1 1/2 cups; number of servings 8-10 |
Preparation
Time: |
Preparation
Time:About 1 hour |
Personal
Notes: |
Personal
Notes: This recipe was adapted from Roger's Cajun Cookbook, Roger Productions, Ltd., Baton Rouge, Louisiana (1987). The original recipe calls for tasso rather than Andouille sausage, but tasso can be hard to find. You may also substitute uncooked brown rice, but plan for additional cooking time. Enjoy!
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