Chicken Jambalaya
A country inn recipe for Chicken Jambalaya.
SouthernChickenIntermediate165 minBy Northstar
Ingredients
Servings
4
- 1 6–lb. baking chicken, cut up
- 2 lb smoked sausage, cut in 1–inch pieces
- 4 cup rice, uncooked
- 1 large onion, chopped
- 3 quart water
- 1 cup vegetable oil
- 3 clove garlic, minced
- 0.3 cup green pepper, chopped
- 1 0.5 tbsp red pepper
- 1 tsp salt
Instructions
- 1
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
- 2
pepper, parsley and rice. Stir well. Cover and cook over low for 45 minutes or until liquid is absorbed.
Tags
country-cooking