Jambalaya

Jeanette Clark

Trinity Mission of Diboll, LP

Ingredients:
3 cups chicken stock
Celery tops, chopped
1 chicken boiled and deboned
½ carrot, sliced
2 whole bay leaves
1 ½ lbs. link smoked sausage, sliced
1 tsp. salt, white pepper, garlic powder
¾ cup tomato sauce
2 cups cooked rice
½ tsp. black pepper
Red pepper to taste
4 Tbsp. margarine
1 ½ cup each green onion, celery,
1 clove of garlic
bell pepper

Directions:
Boil chicken until tender in water seasoned with garlic, celery tops, carrot and black pepper. Do Not add salt. De-bone chicken meat. Reserve stock. In melted margarine combine bay leaves, salt, white pepper, garlic powder, red pepper, black pepper, onion, celery, bell pepper, sausage, and chicken stock. Cook 20 minutes over medium heat; stir often. When onions are tender add tomato sauce and simmer for 5 minutes. Add chicken, serve over hot cooked rice.

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