Chicken Pork And Sausage Jambalaya Recipe
Summary
Ingredients
| 3 tablespoons bacon drippings | ||
| All purpose flour | 3 Tablespoon | |
| Onions | 2 Medium, chopped | |
| Green onions | 1 Bunch (100gm), chopped | |
| Minced parsley | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 pound boneless lean pork, cubed | ||
| Boneless chicken breasts | 1/2 pound, cubed | |
| Chicken wings | 8 | |
| 1/2 pound mild Italian sausage links, cut into bite-size pieces | ||
| 3 to 4 tablespoons bacon drippings | ||
| Water | 5 Cup (16 tbs) | |
| 2 cups uncooked regular rice | ||
| Salt | 1 Teaspoon | |
| Pepper red | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
Directions
Combine 3 tablespoons bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny.
Stir in onions, parsley, and garlic.
Cook 10 to 15 minutes or until onions are tender, stirring mixture occasionally.
Cook pork, chicken, and sausage in 3 to 4 tablespoons bacon drippings until brown.
Add meat and next 5 ingredients to vegetable mixture; bring to a boil.
Cover and simmer over low heat 25 to 30 minutes.
Remove chicken wings, and transfer rice mixture to platter.
Arrange chicken wings around rice mixture; garnish with parsley.
Stir in onions, parsley, and garlic.
Cook 10 to 15 minutes or until onions are tender, stirring mixture occasionally.
Cook pork, chicken, and sausage in 3 to 4 tablespoons bacon drippings until brown.
Add meat and next 5 ingredients to vegetable mixture; bring to a boil.
Cover and simmer over low heat 25 to 30 minutes.
Remove chicken wings, and transfer rice mixture to platter.
Arrange chicken wings around rice mixture; garnish with parsley.
Chef
