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Chicken & Sausage Jambalaya
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
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.
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