~ Jambalaya ~
1/4 cup oil
1 (3-31/2 pound) fryer, cut up
1 pound pork sausage, cut in 1/4-inch slices
1 tsp. Tony's Creole Seasoning....(or if this is not available
you can substitute, useing the following .. ground black, red, cayenne,
and white peppers)
2 tsps. salt
2 large onions, chopped fine
2 large ribs of celery, chopped
1/2 cup chopped bell pepper
3 cloves of garlic, chopped
1- 8-ounce can tomato sauce
1 tsp. salt
2 Tbsps. chopped parsley
2 Tbsps. chopped green onion tops
4 cups of cooked rice
1 6-ounce can of water chestnuts, drained and chopped (optional)
Heat oil ia a large, thick pot on medium-high heat. Add chicken
pieces, brown on all sides and cook until tender(20-25 minutes). Add the
Sausage, Seasoning, and salt. Cover, lower heat, and cook until chicken
is well done, about 30 minutes.
remove chicken and sausage and drain all except 1/3 of the drippings
from the pot. Add onions, celery, bell pepper, and garlic, and saute
until tender. Stir in tomato sauce and salt. Return chicken (deboned, if preffered)
and sausage to the pot. Cover and simmer about 10 minutes. Add the
parsley and green onion tops, cooking an additional 5 minutes, covered.
Fold in the cooked rice (and optional water chestnuts) and simmer
about 10 minutes. Makes 8 absolutely delicious servings!! ENJOY!!
Thank you Big Grant for this delicious cajun recipe ..... (ummmmmummm ca c'est bon!!)
I think I need to take a french spelling class !
well I spelled it the way it sounds! ~GRIN~
It's supposed to mean (ummmmmmumm that's good)
For more of Grant's recipe's you contact him thru E-Mail.
gcheramie@cajunnet.com
Or you can visit his web page, Just click below.
~ TAILORMADE ~
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Email: mistyblue@mobiletel.com
