| 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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