Recipe - Chicken-Sausage Jambalaya

2 One half tablespoon Vegetable oil
6 Cajunstyle sausages; cut
into small pieces
4 Boneless chicken breast
halves, minced
1 small Onion; chopped
2 small Green bell peppers; chopped
2 Ribs celery; chopped
1 One half teaspoon Minced garlic
2 cup Raw rice
2 One half cup Chicken stock; (up to 3)

SPICE MIX
2 Bay leaves
1 One half teaspoon Salt
Three fourths teaspoon Cayenne pepper
Three fourths teaspoon White pepper
Three fourths teaspoon Black pepper
1 teaspoon Dried thyme

Add vegetable oil to large saucepan over medium heat. Add sausage and cook
until lightly browned, about 8 minutes. (If using leftovers, add them 5 to
10 minutes before serving so they are heated through.) Add chicken and cook
until lightly browned, about 3 to 4 minutes. Stir constantly. Add chopped
onion, bell pepper and celery. After 3 to 4 minutes, add spice mix and
garlic. Stir, scraping the bottom of the pan. Add rice and chicken stock.
Cook, uncovered, until stock is absorbed and rice is tender. Remove bay
leaves. To make Spice Mix: Combine bay leaves, salt, cayenne, white pepper,
black pepper and dried thyme.

Recipe by: The Dallas Morning News

Posted to MCRecipe Digest V1 #781 by John Snell, jws@teleport.com on