Fred's sausage and chicken jambalaya

12 servings

Ingredients

Quantity Ingredient
¼ cup Oil
1 each Chicken - cut up or boned
1½ pounds Andouille sausage - or kielbasa
4 cups Onions - chopped
2 cups Celery - chopped
2 cups Green pepper
1 tablespoon Garlic - chopped
4 cups Rice - long grained - Uncle Ben's works fine
5 cups Chicken stock
2 teaspoons Salt - these should be heaping teaspoons
3 teaspoons Cayenne pepper
2 teaspoons Black pepper - freshly ground
2 teaspoons White pepper
2 cups Green onions - chopped

Directions

Season and brown chicken in oil (lard, bacon drippings are traditional) over med-high heat.

Add sausage to pot (cut in ¼" rounds) and saute with chicken. Remove both from pot.

For brown jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. (I prefer to make a deep chestnut colored roux).

Saute onions, celery, green pepper and garlic to the tenderness that you desire.

Return chicken and sausage to pot.

Add liquid and salt, pepper, and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp. For red jambalaya, add approx ¼ cup paprika, and you may want to use ½ stock and ½ tomato juice or V-8 for your liquid.

Add rice and return to boil. Cover and reduce heat to simmer.

Cook for total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely.

Add green onions and chopped tomatoes if desired. For seafood jambalay, follow the first two steps, and then return seafood here.

NOTE: 1 cup raw long grain rice will feed 3 people.

4 keys: 1 cup rice to a total of 2 cups of trinity in any combination (trinity = onions, celery and green pepper 1 cup raw rice to 1-¼ cups liquid overseason to compensate for the rice.

cook for a total of 30 minutes, turning completely after 10 minutes

NOTE: For yankees and Canadians, the pepper mixture may prove to be a little warm for ya'll. Mix it in the proportions I've given in the recipe, then add it a few teaspoonsful at a time until you get a degree of warmth that is comforting.

For myself, I also like to add about 6 dashes of tabasco sauce.

Source: Fred Towner

Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Submitted By FRED TOWNER On 12-26-95

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