Recipe - Chicken Sausage Jambalaya

3 tablespoon Olive oil
1 teaspoon Minced garlic (or 3 cloves
if; like me, you love
garlic!)
1 tablespoon Minced shallots
1 Onion; chopped
2 Celery ribs; chopped
One half Red pepper; seeded and minced
One half Green pepper; seeded and
minced
2 Tomatoes; peeled and
chopped, or one 14
1/2ounce can, chopped,
including liquid
8 ounce Lean smoked sausage; cut or sliced up
(I use spicy turkey or
italian sausage)
1 One half pound Skinless boneless chicken
breasts; minced (sometimes I
use shrimp too or instead)
1 cup Longgrain white rice
2 cup Chicken stock
1 Bay leaf
Salt and pepper to taste
2 teaspoon Tabasco or to taste
1 tablespoon Worcestershire sauce or to
taste
1 teaspoon Fresh thyme or One half tsp dried
1 tablespoon Chopped fresh basil or 1 1/2
tsp dried
5 Green onions; chopped

Heat oil in Dutch oven or heavy saucepan over mediumhigh heat. Add garlic,
shallots, onion, celery, red/green peppers, and tomatoes, if using fresh.
(Canned get added later.) Saute until onions are soft and transparent.

Add sausage and chicken. Cook until chicken is cooked through and white in
appearance, no longer transparent. Add rice and cook briefly, stirring well
to coat grains.

Pour in chicken stock. Add bay leaf, salt, pepper, canned tomatoes if
using, Tabasco, and Worcestershire sauce. If using dried herbs, add thyme
and basil. Bring liquid to a boil, reduce heat, cover, and simmer for 25 to
30 minutes, stirring occasionally until liquid is absorbed and rice is
tender. If rice begins to get too dry add a bit more water.

When rice is tender, fold in fresh thyme, basil and green onions. Serves 4.
Enjoy!!!!
Posted to TNT Recipes Digest by Aquasea221@aol.com on Feb 21, 1998