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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
