Recipe - Chicken Jambalaya (August 1992)

3 Onions; chopped
1 cup Celery; chopped
One half cup Chopped bell peppers
4 Garlic cloves; minced
1 tablespoon Spring onions; chopped
2 Sausages; cut or sliced up
2 Chicken breasts
1 cup Rice chicken stock
1 teaspoon Paprika
One half teaspoon Oregano
One half cup Olive oil
Blackened steak seasoning
Chopped parsley
Salt

Marinate chicken in blackened steak seasonings or garlic, salt, chili. Heat
up pan and add oil. Cook onions in oil for 3 minutes stirring. Add celery
and bell pepper and cook 2 minutes. Brown chicken in a separate pan. Add
sausages to brown a little. Stir into onions. Cook 2 minutes. Add garlic.
Cook 2 minutes and stir in spring onions. Stir in rice until all coated
with oil. Add paprika salt and oregano. Pour chicken broth and cook covered
25 to 20 minutes.(Very low heat). Stir in chopped parsley. Serve hot.

Recipe by: Miriam Podcameni Posvolsky

Posted to JEWISHFOOD digest V97 #312 by "Jeffrey A. Freedman"
jefffree@eskimo.com on Nov 29, 1997