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Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter. |
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Rita
Heikenfeld, CCP: Macy’s Regional Culinary Professional /
Herbalist / Author / Local TV |
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Chicken & Sausage Jambalaya |
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1 pound Cajun style smoked sausage or regular smoked sausage, cut into 1/4" slices 3-4 ribs celery, chopped 1 medium to large onion, chopped 1 generous teaspoon garlic or more to taste, minced 1 green bell pepper, chopped 3-4 cups cooked diced chicken 3-4 cups chicken broth - start with 3 and go from there. 1-1/4 cups Uncle Ben's converted rice Cajun seasoning to taste: start with 2-3 teaspoons Salt to taste Tomato slices and thinly sliced green onions for garnish
Film bottom of pan with olive oil. Sauté sausage, celery, onion, garlic and green pepper over medium heat until vegetables are tender, about 10 minutes. Add chicken, broth, rice and seasoning. Bring to a boil. Cover, lower to simmer and cook until rice is done and liquid is absorbed, about 25-40 minutes or so. Add salt. Cooking time will depend on the type of rice you use, if the chicken is straight from the fridge, etc. Remove from heat and let stand 10 minutes before serving. Serves 8.
To serve: Place jambalaya on plate. Lay a tomato slice on top. Sprinkle with green onions.
Tips from Rita's Kitchen:
Onion
chives are flowering right now, so use them, along with the
flowers, instead of the green onions. When cutting chives,
cut them back all the way to the ground so they look nice
and also to get a second flush of growth. |
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