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Receta Joe Cahn's Jambalaya!

Name: Joe Cahn's Jambalaya!
Ingredients: 1 1/2 lb Boneless skinless chicken breasts, cut into 1-inch pcs Salt and grnd black pepper; 1/4 c. Vegetable oil; 1 1/2 lb Sausage, cut in 1/4-inch slices; 4 c. Minced onion; 2 c. Minced celery; 2 c. Minced green bell pepper; 2 Tbsp. Seasoned salt; 1 Tbsp. Chopped garlic; 5 c. Chicken stock, (or possibly water flavored with chicken bouillon); 2 Tbsp. Kitchen Bouquet, (browning agent, for red jambalaya, substitute 2 Tbsp. paprika); 4 c. Uncooked long grain white rice; 2 c. Sliced green onions

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Ingredientes

1 1/2 lb Boneless skinless chicken breasts, cut into 1-inch pcs Salt and grnd black pepper
1/4 c. Vegetable oil
1 1/2 lb Sausage, cut in 1/4-inch slices
4 c. Minced onion
2 c. Minced celery
2 c. Minced green bell pepper
2 Tbsp. Seasoned salt
1 Tbsp. Chopped garlic
5 c. Chicken stock, (or possibly water flavored with chicken bouillon)
2 Tbsp. Kitchen Bouquet, (browning agent, for red jambalaya, substitute 2 Tbsp. paprika)
4 c. Uncooked long grain white rice
2 c. Sliced green onions

Direcciones

Season chicken with salt and pepper; brown in warm oil in 8-qt Dutch oven or possibly stockpot over medium-high heat. Add in sausage; cook 5 to 7 min. Remove chicken and sausage from pan; set aside. Add in onions, celery, green peppers, seasoned salt and garlic; cook, stirring 7 to 10 min or possibly till vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, and Kitchen Bouquet. Bring ot a boil; add in rice and return to a boil; cover and reduce heat to simmer. Cook 10 min; remove cover and stir. Replace cover and cook 15 to 20 min or possibly till liquid is absorbed and rice is tender. Stir in green onions.
Makes 12 servings.
Four Tips:Use 1 c. of rice for every 2 c. of vegetables (onion, celery, bell pepper)
Use 1 1/4 c. liquid for every 1 c. uncooked rice
1 c. of uncooked rice will make 3 c. of cooked rice, season accordingly
Cook jambalaya for a total of 25 to 30 mintes, stirring well after 10 min