Chicken Jambalaya

Chicken Jambalaya

Ingredients:
2 pounds smoked sausage, cut in 1–inch pieces
4 cups rice, uncooked
1 large onion, chopped
3 quarts water
1 cup vegetable oil
3 cloves garlic, minced
1/4 cup green pepper, chopped
1 1/2 tbsp. red pepper
1 tsp. salt

Directions:
fresh ground pepper to taste
2 tbsp. fresh chopped parsley
Combine salt and pepper. Sprinkle over chicken. Heat oil in large Dutch oven.
Add chicken pieces. Brown on all sides. Remove from pan, drain on paper towels and
set aside.
Add onion and garlic to oil in Dutch oven. Saute until tender. Remove, drain and
set aside. Add sausage to pan. Cook over medium heat until browned. Remove, drain
and set aside. Discard pan drippings.
Return chicken, onion, garlic, sausage and water to Dutch oven. Bring to boil.
Reduce heat, cover and and simmer 2 1/2 hours or until chicken is tender. Add green
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
pepper, parsley and rice. Stir well. Cover and cook over low for 45 minutes or until
liquid is absorbed.
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