Title: Joe Cahn's Jambalaya!
Categories: Gma4
Yield: 1 servings

1 1/2 lb Boneless skinless chicken
-breasts; cut into 1-inch
; pieces
Salt and ground black pepper
1/4 c Vegetable oil
1 1/2 lb Sausage; cut in 1/4-inch
; slices
4 c Chopped onion
2 c Chopped celery
2 c Chopped green bell pepper
2 tb Seasoned salt
1 tb Minced garlic
5 c Chicken stock; (or water
-flavored
; with chicken
; bouillon)
2 tb Kitchen Bouquet; (browning
-agent; for
; red jambalaya,
; substitute 2
; tablespoon paprika)
4 c Uncooked long grain white
-rice
2 c Sliced green onions

Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven
or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove
chicken and sausage from pan; set aside. Add onions, celery, green peppers,
seasoned salt and garlic; cook, stirring 7 to 10 minutes or until
vegetables begin to wilt. Stir in chicken stock, reserved chicken and
sausage, and Kitchen Bouquet. Bring ot a boil; add rice and return to a
boil; cover and reduce heat to simmer. Cook 10 minutes; remove cover and
stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed
and rice is tender. Stir in green onions. Makes 12 servings.

Four Tips:

Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell
pepper)

Use 1 1/4 cups liquid for every 1 cup uncooked rice

1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly

Cook jambalaya for a total of 25 to 30 mintes, stirring well after 10
minutes

Converted by MC_Buster.

Recipe by: Good Morning America

Converted by MM_Buster v2.0l.