Jambalaya Recipe
Ingredients
| Broiler fryer chicken | 3 Pound, cut | |
| Salt | 3 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Pork sausage | 8 | |
| Canned stewed tomatoes | 32 Ounce | |
| Garlic clove | 1 Large, minced | |
| Thyme | 1⁄4 Teaspoon | |
| Red cayenne pepper | 14 Teaspoon |
Directions
Place chicken in Dutch oven.
Add enough water to cover chicken.
Season with salt and pepper.
Heat until water boils.
Reduce heat; cover tightly and simmer 45 minutes.
Remove chicken from broth; set aside.
Strain broth; reserve 2 cups.
Brown sausage in large pan or Dutch oven.
Spoon off fat; reserve 2 tablespoons.
Return reserved fat to pan.
Add chicken; stir in reserved broth and remaining ingredients.
(To serve immediately, see below.) Cover and refrigerate.
About 35 minutes before serving, have ready: 1 cup uncooked regular rice; snipped parsley.
Heat lambalaya until mixture boils; stir in rice.
Cover and simmer 25 minutes.
Serve in large bowl; sprinkle parsley on top.
To Serve Immediately: Have ready: 1 cup uncooked regular rice; snipped parsley.
Heat lambalaya until mixture boils; stir in rice.
Cover and simmer 25 minutes.
Serve in large bowl; sprinkle parsley on top.
Add enough water to cover chicken.
Season with salt and pepper.
Heat until water boils.
Reduce heat; cover tightly and simmer 45 minutes.
Remove chicken from broth; set aside.
Strain broth; reserve 2 cups.
Brown sausage in large pan or Dutch oven.
Spoon off fat; reserve 2 tablespoons.
Return reserved fat to pan.
Add chicken; stir in reserved broth and remaining ingredients.
(To serve immediately, see below.) Cover and refrigerate.
About 35 minutes before serving, have ready: 1 cup uncooked regular rice; snipped parsley.
Heat lambalaya until mixture boils; stir in rice.
Cover and simmer 25 minutes.
Serve in large bowl; sprinkle parsley on top.
To Serve Immediately: Have ready: 1 cup uncooked regular rice; snipped parsley.
Heat lambalaya until mixture boils; stir in rice.
Cover and simmer 25 minutes.
Serve in large bowl; sprinkle parsley on top.
Chef
