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Cut the chicken and sausage into small or smaller than bite-sized pieces.
Season the chicken with salt and pepper ( I do this rather generously: 1 t
pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop, Cook
chicken and sausage in small amount of oil until the chicken is done; about
15 minutes. Remove the meat from the pan and set aside.
Saute the onion, celery and green pepper until tender crisp. Add the
chicken broth, rice and cayenne pepper. Heat until the broth starts to
bubble, then stir the meat back in. Turn the heat down low and simmer with
the lid on for 30 minutes. DO NOT STIR during this time or some of the
rice will rise to the top out of the liquid and you'll get crunchy
jambalaya.
After the 30 minutes are up, stir in the tomato paste. Then stir in the
green onions and tomatos. Serves a family or more.
Posted to MC-Recipe Digest V1 #212
Date: Thu, 22 Aug 1996 13:56:25 -0500 (CDT)
From: Sandy Vavrinek Seehusen <sandyv@tampico.cso.uiuc.edu>
NOTES : If you are adding shrimp, I usually cook is separately and add
it just before or with the paste. If you cook chrimp too long it
gets rubbery. It also doesn't keep well, if you don't plan to eat
it all at one sitting. If you are using other seafood in place of
or in addition to the chicken, you can add that at the normal meat
addition, but I don't make this version so I don't have any words
of wisdom.
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