Jambalaya (Shrimp or Chicken)
** Follow Recipe For Chicken or Shrimp **
1 large frying chicken skinned and halved
1 pound smoke sausage thinly sliced
3 tbs olive oil
2/3 cup chopped green pepper
2 cloves garlic, minced
3/4 cup chopped fresh parsley
1 cup chopped celery
1 28oz can tomatoes
2 cups chicken broth
1 cup chopped green onion
1-1/2 tsp thyme
2 bay leaves
2 tsp oregano
1 tbs Creole Seasoning
1/4 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 cups raw long grain rice (uncle ben is ok)
3 pounds medium raw shrimp or chicken meat
4 oz plain tomatoes
In a 4 qt heavy pot, saute sausage until firm and
remove with slotted spoon. Add olive oil to drippings
and saute green pepper, garlic, parsley and celery for
5 minutes. Chop tomatoes and reserve the liquid. Add
tomatoes, tomato liquid, chicken, chicken broth and green
onion t othe pot.
Stir in all spices. Add the rice which has been washed
and rinsed three times. Add the sausage and cook for 30
minutes, covered, over low heat for about 7 minutes. After
most of the liquid has been absorbed by the rice, add the
shrimp and cook until they turn pink. Transfer mixture to
an oblong casserole dish and bake at 350 for approx 25 minutes.
Chicken Stock:
Skin and cut chicken in half. Clean insides and put in stock pot
with enough water to cover an extra 2 inches or so. Add 3 cloves
garlic, 1 onion and two celery stalks.
Add salt/pepper to taste. Cover until water comes to boil then uncover.
Boil chicken for about 45 minutes or until done. Take chicken out and
continue boiling down stock until you are ready to use it.
Pull chicken off the bone, do NOT chop. Set chicken aside until ready to use.