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Cajun Chicken-n-Sausage Jambalaya
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Award winning recipe from Gonzales, LA - Jambalaya capital of the world!

D. Lishus

Serves/Makes:4 or more

  • 1 lb (.5 kg). boneless chicken breasts, cut into bite-size pieces
  • 1 lb (.5 kg). smoked pure pork sausage, cut into bite-size pieces
  • 2 large cloves of garlic, chopped
  • 2 medium onions, chopped
  • 1/2 cup (125 ml) green onions, chopped
  • 1 large green bell pepper, chopped
  • 2 8-oz. cans tomato sauce
  • 1 can stewed whole tomatoes
  • 2 cups (475 ml) rice, raw
  • 2 tbsp (30 ml). butter
  • water
  • salt, black pepper, cayenne pepper and hot sauce for seasoning
  • Season the chicken with salt, pepper and cayenne.
  • Heat butter in a large pot over med-high heat and brown chicken quickly over high heat to seal in juices, but not cooking through - about 5 minutes.
  • Remove chicken and set aside; add garlic, onion and bell pepper to pot.
  • Add tomato sauce and stewed tomatoes and simmer for 15 minutes.
  • Add reserved chicken and sausage and cook until chicken is tender and cooked through, over low heat.
  • Add raw rice and green onions; stir ingredients well.
  • Add enough hot water to cover everything, about 1 inch over.
  • Bring to boil and cover and simmer on low heat for about 30 minutes, or until rice is nice and tender.
  • Season more and add hot sauce to your desire.
  • Enjoy with friends, family and music.
The aroma and flavors will attract people from all ends of the world - a wonderful dish for everyone.

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