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	¼ 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.