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 tsp Salt
    2 Large Onions (Chopped)
    2 Large Ribs Of Celery (Chopped)
    ½ cup Bell Pepper (Chopped)
    3 cloves Garlic (Chopped)
    8 oz Can Tomato Sauce
    1 tsp Salt
    2 tbsp Parsley (Chopped)
    2 tbsp Green Onion Tops (Chopped)
    4 cups Cooked Rice
    6 oz 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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