Jambalaya

Patti’s Chicken Jambalaya:

1 small chicken (2 to 3 pounds) cut into 2-inch pieces, rinsed, and dried
8 cups Chicken Stock or water

½ cup olive oil
1 tablespoon chopped garlic

Salt to taste

3cups finely chopped onion
Ground cayenne pepper to taste

½ cup chopped red bell pepper
1 cup chopped fresh parsley

2 pounds smoked sausage, sliced ¼ inch thick

3 cups long grain rice ( I prefer Jasmine Rice)

In a heavy, cast iron skillet over a medium heat, brown the chicken in the oil, stirring the meat around so it won’t stick. After the chicken has browned, remove it from the pot. Then add the onions, red bell pepper, parsley, and sweet onions, and sauté until the onions are clear. Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hour. Do not lift the lid for at least 1 hour. Serve with plenty of hot sauce.

Hope to see ya’ll really soon.