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Jambalaya

Guest Author - Sandy Moyer

Jambalaya

  • 4 cups chopped or shredded cooked chicken or turkey
  • 1 cup flour
  • 1 lb. smoked sausage - thinly sliced
  • 1/4 cup vegetable oil
  • 1 cup chopped bell pepper
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 cloves garlic - minced
  • 3 cups chicken broth
  • 1/2 tsp. Tabasco sauce
  • 1/2 tsp cayenne pepper
  • 2 T. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 can salad shrimp, 6 - 7 oz. (optional)
  • 6 cups hot cooked rice
Preparation -
Place 1/2 cup flour in a plastic bag. Add 2 cups chicken; shake bag to coat chicken. Repeat with remaining flour and sausage. Heat oil in a large dutch oven. Add chicken and sausage and saute just until very ligthtly browned. Remove chicken and sausage from pan; set aside. Add chopped bell pepper, onion, celery and garlic. Saute until tender, about 10 minutes. Add chicken broth, Tabasco, Worcestershire sauce, cayanne pepper, salt & pepper. Simmer for 30 minutes, stirring ocasionally. Stir in chicken, sausage and shrimp (if using). Simmer 20 more minutes, stirring a few times. Stir in rice just before serving.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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