froggy bottom chicken sausage jambalaya
Chicken & Sausage Jambalaya Recipe(reprinted by permission from Froggy Bottom Louisiana Cuisine)
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1 broiler-fryer (about 3-pounds) |
4 ribs celery, chopped |
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cut up |
4 cloves garlic, chopped |
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1 pound smoked pork sausage |
1 green pepper, chopped |
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(hot) |
1 stick margarine |
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2 cups rice |
Salt and pepper to taste |
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2 can beef consommé |
Hot pepper sauce, if desired |
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6 green onions, chopped |
¼ cup chicken broth |
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1 large onion, chopped |
2 tablespoons parsley |
- Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt, and a few peppercorns or black pepper. Bring to boiling, lower heat, cover. Simmer 45-60 minutes or until chicken is tender.
- Drain, debone, cut meat into bite-size pieces. You should have about 2 cups.
- Place uncut sausage in oven at 350 degrees for 10 minutes. Remove and slice into bite-size pieces.
- Sauté onions, garlic, celery, green pepper in margarine.
- Combine chicken, sausage, rice, consommé and all other ingredients in a heavy pot with tight fitting cover.
- Bring to boiling; lower heat; cover. Simmer at lowest heat for 1 hour. Do not remove cover at any time during cooking. Serves 6 to 10.
For additional zest, spice up your meal with a little hot sauce or cajun seasoning.
Are you in a hurry for dinner. Try one of our great-tasting, easy-to-prepare jambalaya mixes.
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