Recipe - Hot And Spicy Jambalaya

4 Chicken breast halves
One half pound Fully cooked smoked sausage,
cut or sliced up into coins
One half Lb.shrimp, peeled deveined
1/3 cup Cooking oil
1 lg White onion, chopped
1 lg Bell pepper, chopped
6 lg Cloves of garlic, chopped
3 cn (14 One half oz) chicken broth
3 cup Uncle Ben's longgrain white
rice, uncooked
1 bn Green onions, chopped
2 cn (14 One half oz) chopped tomatoes
1 tablespoon Tabasco sauce or Louisiana
hot sauce (up to 2)
One fourth teaspoon Ground red pepper
1 teaspoon Seasoning salt
1 teaspoon Ground black pepper

In a large saucepan or pot, boil the chicken breasts for about an hour
until they're tender and the meat comes off the bone easily. Remove from
water, set aside to cool. In a large stock pot or Dutch oven, begin cooking
the chopped onion, bell pepper and garlic in the cooking oil on
mediumtolow heat. While cooking, add the seasoning salt, black pepper,
red pepper and Tabasco sauce and stir to mix evenly. This step will fill
your kitchen with a terrific smell! When tender but not browned,add the
rice and chicken broth. Bring to a boil, cover and simmer. While rice is
cooking, remove the skin from the chicken, debone and tear the meat into
chunks. When the rice has absorbed One half Three fourths of the broth, add the chicken,
sausage, shrimp, green onions and tomatoes into the pot and mix it all up
evenly. Note: Don't drain the tomatoes use the juice and all. Cover and
simmer until the rice is fully cooked, the shrimp is pink and cooked, and
the meat is hot. Serve with buttered French bread and additional Tabasco
sauce on the table. Downloaded from
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