dandydons-lsu-sporting-news

2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

1958
National Champions

NCAA Baseball Championships:

1991
1993
1996
1997
2000
2009


 

DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Chicken & Sausage Jambalaya

Chicken and Sausage JambalayaJust about done.

Ingredients

1 tablespoon crisco
3 links smoked sausage, sliced (about 3/4 pound)
2 boneless chicken breasts, cubed

Tony Chachere’s Creole Seasoning
1 onion, diced

1 bell pepper, diced
1 stalk celery, diced
1 medium tomato, diced
4 cloves of garlic, minced
3 1/4 cups chicken stock or water
3 cups medium grain rice
salt and cracked black pepper to taste
1/2 cup sliced green onions

1/2 cup chopped parsley

 

Directions:

 

In a Dutch oven, heat crisco over medium-high heat. Season the chicken generously with Tony Chachere’s and sauté it and the sausage until brown. Make sure it's good and brown because this is where the jambalaya gets its color. Add onions, celery, bell peppers and continue sautéing 3-5 minutes longer or until vegetables are wilted. Add tomatoes and garlic and cook for a couple minutes more. Blend in chicken stock. Bring to a rolling boil then stir in rice. Return to a boil then reduce heat to low. Season with salt and pepper. Cover pot and cook 15 minutes without peeking or stirring. Remove cover, add green onions and parsley. Stir mixture once to ensure that rice is not sticking and scorching. Cover and cook 10-15 minutes longer or until rice is fully cooked.

 

 

MORE RECIPES FROM DANDYDON.COM »

 


Bon appétit!

Scott Long
DandyDon.com



 

 

 

 

This web site is not officially affiliated with Louisiana State University. Opinions expressed herein are the property of Donald Long, Scott Long and friends, not Louisiana State University.