Chef bill hahne's chicken sausage jambalaya
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Chef bill hahne's chicken sausage jambalaya
  Chicken    Sausage    Cajun  
Last updated 6/12/2012 1:13:12 AM. Recipe ID 41508. Report a problem with this recipe.
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      Title: Chef bill hahne's chicken sausage jambalaya
 Categories: Cajun
      Yield: 12 Servings
 
    1/4 c  Oil
    1/4 c  Flour
      1    Chicken, boned
  1 1/2 lb Sausage
      4 c  Onions, chopped
      2 c  Celery, chopped
      2 c  Green pepper, chopped
      1 tb Garlic, chopped
      4 c  Long grain rice
      5 c  Chicken stock
      1 tb Brown sugar
           Salt
           Cayenne pepper
           Black pepper
      1 c  Green onions, chopped
      1 c  Parsley, chopped
 
  Rub chicken with cayenne, let sit in fridge for one hour. Brown in
  oil over medium high heat. Add sausage to pot and saute with chicken.
  Remove meat, filter fat and use an equal amount of flour to make
  roux. Add 1 T brown sugar to roux when semi cool.
  
  Saute trinity in oil until tender.
  
  In a large stock pot, add chicken stock, meats, vegetables. Bring to
  boil. (If using Kitchen Bouquet for brown jambalaya, add 2
  tablespoons. For red jambalaya, add approx 1/4 cup paprika, and may
  use V-8 or tomato juice as part of your stock)
  
  Add salt and pepper. Add rice and return to boil. Cover and reduce
  heat to simmer. Cook for a total of 30 minutes. After 10 minutes,
  remove cover and quickly move rice away from sides of pot, turning
  once.
  
  Add green onions and parsley and chopped tomatoes if desired.
  
  Note: Liquid to rice ratio: 1 cup raw rice to 1 1/4 cups liquid.
        1 Cup raw rice feeds three people.
        Add 2 cups trinity per 1 cup rice.
  
  Typos by Jim Kirk - captain@iquest.net 




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Recipe ID 41508 (Apr 03, 2005)

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