| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
Gma4 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Boneless skinless chicken breasts; cut into 1-inch |
|
|
; pieces |
|
|
Salt and ground black pepper |
| 1/4 |
c |
Vegetable oil |
| 1 1/2 |
lb |
Sausage; cut in 1/4-inch |
|
|
; slices |
| 4 |
c |
Chopped onion |
| 2 |
c |
Chopped celery |
| 2 |
c |
Chopped green bell pepper |
| 2 |
tb |
Seasoned salt |
| 1 |
tb |
Minced garlic |
| 5 |
c |
Chicken stock; (or water flavored |
|
|
; with chicken |
|
|
; bouillon) |
| 2 |
tb |
Kitchen Bouquet; (browning agent; for |
|
|
; red jambalaya, |
|
|
; substitute 2 |
|
|
; tablespoon paprika) |
| 4 |
c |
Uncooked long grain white rice |
| 2 |
c |
Sliced green onions |
INSTRUCTIONS
Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven
or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove
chicken and sausage from pan; set aside. Add onions, celery, green peppers,
seasoned salt and garlic; cook, stirring 7 to 10 minutes or until
vegetables begin to wilt. Stir in chicken stock, reserved chicken and
sausage, and Kitchen Bouquet. Bring ot a boil; add rice and return to a
boil; cover and reduce heat to simmer. Cook 10 minutes; remove cover and
stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed
and rice is tender. Stir in green onions. Makes 12 servings.
Four Tips:
Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell
pepper)
Use 1 1/4 cups liquid for every 1 cup uncooked rice
1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly
Cook jambalaya for a total of 25 to 30 mintes, stirring well after 10
minutes
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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