Jambalaya - 6

Course : Cajun
Serves: 1
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1 Cup oil
1 medium chicken -- cut up or boned
1 pound sausage -- (I use hot smoked or keilbasa)
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
4 tablespoons dried parsley
1 teaspoon salt
1 teaspoon cayenne pepper to taste
1 cup green onions -- chopped

Preparation / Directions:

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. (I sometimes use boiled or left over baked chicken.) Add sausage to pot and Sauté with chicken. Remove from pot. * If you want shrimp--Sauté and remove from pot. Sauté onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausage to pot. Add liquid and salt, pepper, parsley and other desired seasonings (I use about a teaspoon of Creole seasoning instead of salt and a few dashes of hot sauce) and bring to boil. Add rice and return to boil. Cover and reduce heat to simmer. Simmer for 20 minutes. After 10 minutes of cooking, remove cover and quickly turn rice form top to bottom completely. Add green onions, if desired. Return seafood here. Return cover and continue cooking 10 minutes. After total of 20 minutes stir once, remove from heat, let sit 10 minutes. ** Most Cajuns make brown jambalaya. If you like the tomatoey New Orleans or Creole style----For red jambalaya, replace half of stock with tomato sauce. NOTE: This makes lots, but it freezes well.

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