| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Cajun | Cajun | 12 | Servings |
INGREDIENTS
| 1/4 | c | Oil |
| 1/4 | c | Flour |
| 1 | Chicken, boned | |
| 1 1/2 | lb | Sausage |
| 4 | c | Onions, chopped |
| 2 | c | Celery, chopped |
| 2 | c | Green pepper, chopped |
| 1 | tb | Garlic, chopped |
| 4 | c | Long grain rice |
| 5 | c | Chicken stock |
| 1 | tb | Brown sugar |
| Salt | ||
| Cayenne pepper | ||
| Black pepper | ||
| 1 | c | Green onions, chopped |
| 1 | c | Parsley, chopped |
INSTRUCTIONS
Rub chicken with cayenne, let sit in fridge for one hour. Brown in oil over medium high heat. Add sausage to pot and saute with chicken. Remove meat, filter fat and use an equal amount of flour to make roux. Add 1 T brown sugar to roux when semi cool. Saute trinity in oil until tender. In a large stock pot, add chicken stock, meats, vegetables. Bring to boil. (If using Kitchen Bouquet for brown jambalaya, add 2 tablespoons. For red jambalaya, add approx 1/4 cup paprika, and may use V-8 or tomato juice as part of your stock) Add salt and pepper. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After 10 minutes, remove cover and quickly move rice away from sides of pot, turning once. Add green onions and parsley and chopped tomatoes if desired. Note: Liquid to rice ratio: 1 cup raw rice to 1 1/4 cups liquid. 1 Cup raw rice feeds three people. Add 2 cups trinity per 1 cup rice. Typos by Jim Kirk - captain@iquest.net Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@iquest.net> on Oct 26, 1997
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