Jumpin' Jambalaya Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Prepare the night before serving*
1 whole fryer chicken, thawed
1 large onion, halved or quartered
1 garlic clove, halved or quartered
1 bay leaf
Serving Day:
1 lb. smoked sausage, cubed
1 large onion chopped
2 bell peppers, chopped
3 celery stalks, chopped
2 garlic cloves, minced
1/4 cup parsley, minced
1 can Ro-Tel diced tomatoes [with or without green chilies]
1 can [8 oz] tomato sauce
3 cups long grain white rice, cooked
2 bay leaves
1 T salt
1 T pepper
1 T cayenne
1 T thyme
1/2 cup green onions, chopped
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Directions: |
Directions:Clean the chicken and place it and the neck [and giblets, is desired] in at least a 2 gallon pot.
Cover with water and add 1 bay leaf and the onion and garlic. Bring to a boil, then reduce heat and simmer for about an hour. Separate the chicken and broth and place in refrigerator overnight.
When ready to make jambalaya, take the meat off the bones and chunk it up. Throw the skin and bay leaf away. Take any fat off the broth and strain. Set broth aside.
Cube the cooked chicken and set aside.
Fry the sausage in a large pot and add it to the cubed chicken.
Add butter or olive oil to pan if there is not sufficient grease and saute the celery, onions and bell peppers.
Add the garlic clove and when the onions are clear, throw in the parsley.
Mix in the tomato sauce and the Ro-Tel. Stir in five cups of stock.
Stir in the chicken and sausage and 2½ cups of the cooked rice. [If you like soupy jambayala, add the rest of the stock; if thicker, skip the stock and add the remaining 1/2 cup rice.]
Garnish with green onions. |
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Number Of
Servings: |
Number Of
Servings:Serves 8 to 10 |
Personal
Notes: |
Personal
Notes: *The chicken and stock should be prepared the night before the dish is to be served. This will give you time to refrigerate the stock. Once it has spent a night in the refrigerator the fat will separate allowing you to spoon it off and prepare a leaner, healthier meal.
Using 2 different colored bell peppers will add to the appealing look of the jambalaya.
If you do not care for thyme, use Cajun seasoning instead... adding and tasting to get desired result.
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