Category : Poultry
Author : Mark White
Hits : 4197
Date : 14/03/2001
Serves/Makes:4 Cajuns or 12 Regular Folks!Large pot (6 quart) 1 cup extra light olive oil 1 cup white onions, chopped 1 tbsp minced garlic (from jar) or 2 cloves, finely chopped 1 bunch (5 or 6 stalks) scallions, chopped (aka: green onions) 1 cup fresh parsley, chopped (or 1/4 cup (60 ml) dried) 1 cup green bell pepper, chopped 2 tsp cayenne pepper 2 tsp salt 4 lbs chicken breast, cut into bite size pieces 2 lbs smoked beef sausage, cut into bite size pieces 3 cups uncooked long grain rice 5 cups chicken broth
Chicken broth: (1) 15 oz can = 2 cups chicken broth or use 2 Bouillon cubes to 2 cups (475 ml) of water. Make broth in a smaller pot and bring to a boil. Remove from heat and set aside. 2 cups of Chicken Broth plus 3 cups (700 ml) of water = 5 cups of Broth. Jambalaya: Cut everything up ahead of time. Set stove to MED-HI. In a 6 qt. pot, add the 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 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.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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