Recipe - Chef Bill Hahnes Chicken Sausage Jambalaya

One fourth cup Oil
One fourth cup Flour
1 Chicken, boned
1 One half pound Sausage
4 cup Onions, chopped
2 cup Celery, chopped
2 cup Green pepper, chopped
1 tablespoon Garlic, chopped
4 cup Long grain rice
5 cup Chicken stock
1 tablespoon Brown sugar
Salt
Cayenne pepper
Black pepper
1 cup Green onions, chopped
1 cup Parsley, chopped

Rub chicken with cayenne, let sit in fridge for one hour. Brown in oil over
medium high heat. Add sausage to pot and saute with chicken. Remove meat,
filter fat and use an equal amount of flour to make roux. Add 1 T brown
sugar to roux when semi cool.

Saute trinity in oil until tender.

In a large stock pot, add chicken stock, meats, vegetables. Bring to boil.
(If using Kitchen Bouquet for brown jambalaya, add 2 tablespoons. For red
jambalaya, add approx One fourth cup paprika, and may use V8 or tomato juice as
part of your stock)

Add salt and pepper. Add rice and return to boil. Cover and reduce heat to
simmer. Cook for a total of 30 minutes. After 10 minutes, remove cover and
quickly move rice away from sides of pot, turning once.

Add green onions and parsley and chopped tomatoes if desired.

Note: Liquid to rice ratio: 1 cup raw rice to 1 One fourth cups liquid.
1 Cup raw rice feeds three people.
Add 2 cups trinity per 1 cup rice.

Typos by Jim Kirk captain@iquest.net
Posted to MMRecipes Digest V4 #281 by Jim Kirk captain@iquest.net on Oct
26, 1997