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Cajun Chicken and Sausage Jambalaya
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Recipe Information
Mark White

Serves/Makes:4 Cajuns or 12 Regular Folks!

  • Large pot (6 quart)
  • 1 cup (225 ml) extra light olive oil
  • 1 cup (225 ml) white onions, chopped
  • 1 tbsp (15 ml) minced garlic (from jar) or 2 cloves, finely chopped
  • 1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions)
  • 1 cup (225 ml) fresh parsley, chopped (or 1/4 cup (60 ml) dried)
  • 1 cup (225 ml) green bell pepper, chopped
  • 2 tsp (10 ml) cayenne pepper
  • 2 tsp (10 ml). salt
  • 4 lbs (1.8 kg). chicken breast, cut into bite size pieces
  • 2 lbs (.9 kg). smoked beef sausage, cut into bite size pieces
  • 3 cups (700 ml) uncooked long grain rice
  • 5 cups (1175 ml) chicken broth, preheated
  • Jambalaya:
  • Cut everything up ahead of time.
  • Set stove to MED-HI.
  • In a 6 quarts (5675 ml) pot, add olive oil.
  • Add the onions and stir.
  • Cook until the onions start to turn clear.
  • Add the garlic, salt, cayenne pepper and stir.
  • Add scallions, parsley, bell peppers and stir.
  • Add sausage, chicken, rice and pre-heated chicken broth.
  • Set stove to HI and bring to boil then turn down to simmer.
  • Cover pot and simmer for 20 minutes stirring occasionally.
Serve with some warmed buttered garlic bread of your choice. Add Louisiana Hot Sauce to taste, if desired. Acquired from Justin Wilson's tv show.

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