CHICKEN JAMBALAYA
INGREDIENTS:
2 ½ to 3 Lbs Chicken, cut up
½ Lb Hot Sausage, sliced
1 Large yellow onion, chopped
1 Large garlic clove, minced
1 Large green pepper, chopped
1 Large celery rib, diced, with tops
¼ Cup lard or bacon drippings (may sub with butter)
2 Tablespoons minced parsley
½ Teaspoon dried leaf thyme
2 Large bay leaves
1 Tablespoon Tabasco pepper sauce
1 Can (1lb 12oz) tomatoes (I use Ro*tell diced tomatoes & green chilies)
½ Cup tomato sauce
2 Cups rice
1 Lb fresh or frozen raw shrimp, shelled and de-veined
2 Cups water
DIRECTIONS:
Sauté onion, garlic, green pepper and celery in lard (moderate heat) till onion is golden. Add parsley, chicken,
sausage, thyme and bay leaves; cook 5 minutes stirring often. Add Tabasco, tomatoes (with juice), tomato sauce, 2
cups water, and 2 teaspoons salt. Simmer 5 minutes. Add rice reduce heat to simmer, and cook covered, 30
minutes. Add Shrimp and simmer, covered, 10 to 15 minutes longer, till rice is tender and all liquid is absorbed.
Season to taste with salt and Tabasco. Serves 6 to 8