Classic Jambalaya


This recipe comes from the Second Baptist School Provisions cookbook. This was submitted by Laura Kates. And it is outstanding!!!

Classic jambalaya

1 1/2 pounds boneless chicken breast

1 1/2 pounds smoked beef sausage, cooked

6 cups chicken broth

2 cups celery, chopped

3 cloves garlic, minced

2 medium bell peppers, diced

2 medium onions, chopped

1 tsp paprika

1/4 t black pepper

1/2 tsp red pepper

1/2 tsp salt

4 cups long grain white rice, uncooked

Slice chicken breasts into bite-sized pieces. Cut sausage into 1/4″ slices. Heat 8 quart oven safe Dutch oven or stock pot over medium heat. Add sausage and cook 7-10 minutes until brown. Remove from pot, set aside.

Add chicken, salt, black pepper and cook 5-8 minutes until brown. Remove from pot, set aside. Drain fat, leaving 1 Tablespoon. Add onion, celery, green pepper, garlic and red pepper. Cook about 10 minutes, stirring frequently. Stir in broth, sausage, chicken, rice and paprika. Bring to a boil. Cover, bake at 375 for 30 minutes (until liquid is absorbed and rice is tender). Stir once or twice during cooking.

This feeds a crowd. Serve with salad and French bread.