A Louisiana traditional dish that's almost too good for words!
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Ingredients:
2 bay leaves
1 teaspoon cayenne pepper
2 tablespoon salt
2 tablespoon white pepper
3 teaspoon thyme
2 teaspoon black pepper
1 teaspoon sage
3 tablespoon butter, unsalted
1/2 lb smoked sausage, chopped
1 lb chicken, boneless, cut into bite-sized pieces
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 1/2 cups green bell peppers, chopped
3 cloves garlic, minced
1 cup tomato sauce
1 1/2 cups tomatoes, chopped
1 1/2 cups rice
3 cups chicken stock
Directions:
Melt the butter in a large pan or stock pot and turn the heat to high.
Add the tasso/ham/sausage and cook until browned. Add the chicken and cook until lightly browned. Stir often and scrape any dark bits from the bottom of the pan. Add the seasonings and cook for one minute.
Add half the onions, peppers and celery and cook until they are soft, about five minutes. Add the garlic and cook for one minute.
Add the tomato sauce, tomatoes, rice and chicken stock and bring to a boil. Reduce to a simmer and cover. Cook until the rice is slightly toothsome (al dente).
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Jambalaya
Serves 8
Ingredients:
2 bay leaves
1 teaspoon cayenne pepper
2 tablespoon salt
2 tablespoon white pepper
3 teaspoon thyme
2 teaspoon black pepper
1 teaspoon sage
3 tablespoon butter, unsalted
1/2 lb smoked sausage, chopped
1 lb chicken, boneless, cut into bite-sized pieces
1 1/2 cups onions, chopped
1 1/2 cups celery, chopped
1 1/2 cups green bell peppers, chopped
3 cloves garlic, minced
1 cup tomato sauce
1 1/2 cups tomatoes, chopped
1 1/2 cups rice
3 cups chicken stock
Directions:
Melt the butter in a large pan or stock pot and turn the heat to high.
Add the tasso/ham/sausage and cook until browned. Add the chicken and cook until lightly browned. Stir often and scrape any dark bits from the bottom of the pan. Add the seasonings and cook for one minute.
Add half the onions, peppers and celery and cook until they are soft, about five minutes. Add the garlic and cook for one minute.
Add the tomato sauce, tomatoes, rice and chicken stock and bring to a boil. Reduce to a simmer and cover. Cook until the rice is slightly toothsome (al dente).
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