Jambalaya
Recipe: #28636
November 07, 2017
Categories: Pork Sausage, Chicken, Rice, White Rice, Sunday Dinner, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy Whole Chicken, Spicy, Kosher Meat, Chicken Dinner, more
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Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (557.9 g)
- Calories 767.5
- Total Fat - 38.3 g
- Saturated Fat - 12.5 g
- Cholesterol - 540.2 mg
- Sodium - 1621.1 mg
- Total Carbohydrate - 48.7 g
- Dietary Fiber - 2.1 g
- Sugars - 2.9 g
- Protein - 53 g
- Calcium - 63.3 mg
- Iron - 8.3 mg
- Vitamin C - 32.2 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Melt shortening in a large/huge saucepan over medium heat.
Step 2
Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.
Step 3
Remove and add onion, green pepper, celery and garlic.
Step 4
Cook slowly stirring now and again until onions are tender.
Step 5
Add sausage and cook 10 min more.
Step 6
Return chicken and add all remaining ingredients, EXCEPT rice, and stir together well.
Step 7
Cover and simmer for 30 min stirring now and again.
Step 8
Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.
Step 9
Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.
Tips
No special items needed.
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