2 1/3 - 3 lbs. Chicken Breast (3 Whole) browned in skillet
2 C. White Onion Diced (1 large onion)
1 Green Bell Pepper Diced
1 C. Chopped fresh parsley
1 C. Green onions chopped
1 Lb. Smoked beef sausage
3 C. Raw white rice, long grain
8 C. Chicken Broth (canned is better)
2-3 TBS. Minced Garlic (1 Tbsp. Of jar garlic)
Salt/Hot Sauce to taste
* Stir Often
Brown Chicken in ¼ C. olive oil. Remove chicken. Sauté onion, bell pepper, parsley, and green onion in remaining oil. Add chicken stock. Stir. Add rice, chicken, sausage, and garlic. Start salting and adding Tabasco sauce. Stir consistently on medium heat until most of liquid is absorbed, and mixture is more condensed. Reduce heat to low, cover. Stir on occasion. Steam for approximately 30 minutes. Check rice. Done when rice is ready.
2 C. White Onion Diced (1 large onion)
1 Green Bell Pepper Diced
1 C. Chopped fresh parsley
1 C. Green onions chopped
1 Lb. Smoked beef sausage
3 C. Raw white rice, long grain
8 C. Chicken Broth (canned is better)
2-3 TBS. Minced Garlic (1 Tbsp. Of jar garlic)
Salt/Hot Sauce to taste
* Stir Often
Brown Chicken in ¼ C. olive oil. Remove chicken. Sauté onion, bell pepper, parsley, and green onion in remaining oil. Add chicken stock. Stir. Add rice, chicken, sausage, and garlic. Start salting and adding Tabasco sauce. Stir consistently on medium heat until most of liquid is absorbed, and mixture is more condensed. Reduce heat to low, cover. Stir on occasion. Steam for approximately 30 minutes. Check rice. Done when rice is ready.
1 comments:
This looks soooo good, Gretchen! I'll have to make it one of these days. You know, I really haven't ever had a jambalaya before.
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