 |
Jambalaya |
INGREDIENTS:
| Chicken |
- about a pound, cut into ½ inch pieces |
| Cajun
Sausage |
- about ½ pound, cut into ½ inch pieces |
| Onion |
- 2 cups, chopped |
| Celery |
- 2/3 stocks, chopped |
| Jalapeno
pepper |
- 1 Tbsp. (diced small) |
| Bell
peppers, red/green |
- chopped |
| Rice |
- 2 cups |
| Chicken
stock |
- 1 quart |
| Chili
Stuff Mix |
- Bayou Jambalaya Mix (1Tbsp.) |
PREPARATION:
Heat a big deep skillet to medium. Start with the onion and celery in
olive oil, when they begin to turn color add a cup of chopped green and
red pepper. When they become bright and begin to darken, about 5 minutes,
add the Cajun sausage and brown it.
Add half a cup of stock to loosen everything. Reduce the heat and stir
the bottom of the pan.
Add the chicken pieces and keep them moving so they brown all over. Add
a Tbsp. of Bayou Jambalaya Mix.
Now add the diced jalapenos and the rice, and add the rest of the stock.
Cover and cook at low heat until all the liquid is gone, about 20 to 30
minutes.