Jambalaya

Serves: 8

  • 1/4 cup oil
  • 1 (3-3 1/2 pound) fryer, cut up
  • 1 pound pork sausage, cut into 1/4-inch slices
  • 1 teaspoon Tony’s Creole Seasoning
  • 2 teaspoons salt
  • 2 large onions, chopped
  • 2 large ribs of celery, chopped
  • 1/2 cup chopped bell pepper
  • 3 cloves garlic, chopped
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon salt
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped green onion tops
  • 4 cups cooked rice
  • 1 (6-ounce) can water chestnuts, drained and chopped (optional)

Heat oil in a large, thick pot on medium-high heat. Add chicken pieces, brown on all sides and cook until tender (20-25 minutes). Add sausage, Tony’s seasoning, and salt. Cover, lower heat, and cook until chicken is well-done, about 30 minutes.

Remove chicken and sausage and drain all except 1/3 of the drippings from the pot. Add onions, celery, bell pepper and garlic, and saute until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 minutes. Add the parsley and green onion tops, cooking an additional 5 minutes, covered. Fold in cooked rice (and optional water chestnuts) and simmer about 10 minutes. Makes 8 absolutely delicious servings!