Jambalaya

Author: Killis Haraway

Ingredients:

1 C rice
1 lb shrimp
1 whole chicken (fresh young hen)
1 - 1 1/2 C chicken stock
1 lb Andouille sausage (1/4 in slices)
1 bunch green onions
1/2 C celery
1 bell pepper chopped
1/2 C chopped onion
1 8 Oz can tomato sauce
1/4 C Louisiana hot sauce
2 smashed garlic cloves
2 bay leaves
1 Tbs basil
2 Tbs Tony Chachere's seasoning
1 Tbs Cayenne pepper

Method:

Prepare all ingredients in advance including chopping the vegetables, etc.

Place chicken in large pot with water covering it and boil for about 1 hour or until done. In a medium sauce pan add sausage and brown. Remove sausage and place on paper towels to drain. Add bell pepper, celery and onion in sauce pan and cook until tender. Cook rice in a rice cooker if possible using chicken stock as liquid. When chicken is done pull the meat discarding bones and skin. Add the chicken to the sauce pan with the garlic, sausage and vegetables saving the green onions. Add 1/2 C stock and stir. Simmer for about 15 minutes. Boil the shrimp for 1-3 minutes and add to the mixture. Add the tomato sauce, basil, and other spices and mix. Add the rice when done with the hot sauce. Simmer for 15 minutes stirring every few minutes. Add green onions at this point. The mixture will be very thick. When done transfer the mixture to a baking casserole dish and bake in the oven at 350F for 20 minutes.

*** if the mixture seems too dry add a little chicken stock***

* Crawfish may be substituted for shrimp. Also, this is delicious as a chicken and sausage Jambalaya recipe!

Serve with French bread.