Jambalaya Recipe
Last revised 2-Aug-09

Main Ingredients
4 cups onion
2 cups celery
2 cups bell pepper
1 cup green onions
1 lb diced chicken
1/4 cup parsley
1 lb smoked sausage
2 T chopped garlic
5 cups chicken stock
4 cups long grain rice
2 T Kitchen Bouquet
2 t rounded All Purpose Seasoning*

Measure and mix the seasonings in a small bowl. Set aside. In your cooking pot, sauté the sausage and chicken in 2T of oil until brown. Remove and set aside. Add half the onion, celery and bell pepper to pot, then cook until tender. Return chicken and sausage with remaining onions, celery, bell pepper and garlic. Stir in the seasoning mix. Add the chicken stock and bring to a boil. Add rice to the boiling mixture and stir to prevent sticking. Return mixture to a boil, then reduce heat to low and cover for 10 minutes. After the ten minutes are over, turn heat off, uncover and stir rice mixture top to bottom. Cover and let stand for 15 to 20 minutes. Green onions, parsley or chopped tomatoes may be added before serving if desired.

*All-Purpose Seasoning – This will make enough for  several batches of Jambalaya SO DO NOT DUMP IN THE ENTIRE AMOUNT SHOWN HERE!

All-Purpose Seasoning (aka “Joe’s Stuff”)

4 T paprika 1 tsp cumin 1/4 tsp cayenne pepper
1 tsp garlic powder 1 T basil 1 tsp onion salt
1 tsp thyme 2 tsp salt 1/4 tsp black pepper
1 tsp white pepper

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