Chicken & Sausage Jambalaya

froggy bottom chicken sausage jambalaya

Chicken & Sausage Jambalaya Recipe

(reprinted by permission from Froggy Bottom Louisiana Cuisine)

1 broiler-fryer (about 3-pounds)

4 ribs celery, chopped

cut up

4 cloves garlic, chopped

1 pound smoked pork sausage

1 green pepper, chopped

(hot)

1 stick margarine

2 cups rice

Salt and pepper to taste

2 can beef consommé

Hot pepper sauce, if desired

6 green onions, chopped

cup chicken broth

1 large onion, chopped

2 tablespoons parsley





  1. Put chicken in a large saucepan with 3 cups water, 1 teaspoon salt, and a few peppercorns or black pepper. Bring to boiling, lower heat, cover. Simmer 45-60 minutes or until chicken is tender.
  2. Drain, debone, cut meat into bite-size pieces. You should have about 2 cups.
  3. Place uncut sausage in oven at 350 degrees for 10 minutes. Remove and slice into bite-size pieces.
  4. Sauté onions, garlic, celery, green pepper in margarine.
  5. Combine chicken, sausage, rice, consommé and all other ingredients in a heavy pot with tight fitting cover.
  6. Bring to boiling; lower heat; cover. Simmer at lowest heat for 1 hour. Do not remove cover at any time during cooking. Serves 6 to 10.

For additional zest, spice up your meal with a little hot sauce or cajun seasoning.

Are you in a hurry for dinner. Try one of our great-tasting, easy-to-prepare jambalaya mixes.




Click Here for a complete list of recipes included in the Froggy Bottom Louisiana Cuisine Cookbook


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