Jambalaya
Laura Leuschpage 52
Ingredients
- 1 Pound Chicken Breasts and Thighs
- 1/4 Cup Cooking Oil
- 2 Cups Onion, chopped
- 1/2 Cup Green Pepper, chopped
- 16 Ounce Can Crushed Tomatoes
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1 Cup Converted Long Grain Rice
- 1 Pound Shrimp, peeled
- 3 Cups Water
- 1/2 Pound Smoked Sausage, sliced
- 2 Teaspoons Garlic, minced
- 1/2 Cup Celery, chopped
- 1/2 Teaspoon White Pepper
- 1/4 Teaspoon Cayenne Pepper
- 1 and 1/2 Cups Chicken Stock
Instructions
Cover chicken with water and bring to a boil. Turn to low heat and simmer 45 minutes. Remove chicken from the pot and let cool. Reserve the stock. When chicken is cool, remove the skin and bone, cutting into bite size pieces. Saute the sausage in oil in a large skillet. Remove it from the pan. Add the onion, green pepper and celery and saute. Add the seasoning and tomatoes and cook for 10 minutes. Scrap the bottom frequently. Stir in the rice and chicken stock and bring to a boil. Reduce to simmer. Add the meats and shrimp and cook 20 minutes uncovered. Stir every 5 minutes.