britannia.org Recipe Bin: Cajun - Entrees: Beef & Other Meats

The Recipe Bin: Cajun - Entrees: Beef & Other Meats

Jambalaya

¼ cup oil

3-3½ lbs fryer - cut up

1 lb pork sausage - cut into ¼-in slices

1 tsp Tony's Creole Seasoning

2 tsps salt

2 lg onions - chopped

2 lg ribs of celery - chopped

½ cup chopped bell pepper

3 cloves garlic - chopped

8 oz can tomato sauce

1 tsp salt

2 tbsp chopped parsley

2 tbsp chopped green onion tops

4 cups cooked rice

6 oz can water chestnuts - drained & chopped

Heat oil in a lg, thick pot on medium-high heat. Add chicken pieces, brown on all sides and cook until tender (20-25 min). Add sausage, Tony's seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 30 min.

Remove chicken and sausage and drain all except ½ of the drippings from the pot. Add onions, celery, bell pepper and garlic, and saute until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 min. Add the parsley and green onion tops, cooking an additional 5 min, covered. Fold in cooked rice (and optional water chestnuts) and simmer about 10 min.

Makes approximately 8 servings.

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