Chicken Jambalaya Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 2 Tablespoon | |
| 1 28-ounce can tomatoes, cut up | ||
| Salt | 1 Teaspoon | |
| Few drops bottled hot pepper sauce | ||
| Bay Leaf | 1 | |
| 1/4 pound frozen shelled shrimp or one | ||
| Shrimp | 4 1/2 Ounce, drained | |
| 1 cup regular rice | ||
| Celery | 1 Cup (16 tbs), sliced | |
| Snipped parsley | 2 Tablespoon | |
Directions
Season chicken with a little salt and pepper.
In large skillet brown chicken, onion, and garlic in hot oil about 15 minutes.
Add un-drained tomatoes, salt, pepper sauce, and bay leaf.
Heat to boiling.
Cover; reduce heat.
Simmer for 30 minutes.
Spoon off fat.
Add shrimp, rice, celery, and parsley, making sure all rice is covered with liquid.
Cover and simmer till rice is tender, about 30 minutes longer.
Remove bay leaf.
Garnish with parsley sprig, if desired.
In large skillet brown chicken, onion, and garlic in hot oil about 15 minutes.
Add un-drained tomatoes, salt, pepper sauce, and bay leaf.
Heat to boiling.
Cover; reduce heat.
Simmer for 30 minutes.
Spoon off fat.
Add shrimp, rice, celery, and parsley, making sure all rice is covered with liquid.
Cover and simmer till rice is tender, about 30 minutes longer.
Remove bay leaf.
Garnish with parsley sprig, if desired.
Chef
