10/16/2017 Chicken Jambalaya

Chicken Jambalaya

Recipe Courtesy of Cindy Schumacher

2 whole chicken breasts
2 quarts water
Bouquet garni
1 lb. smoked sausage, browned and drained
1 large green pepper, chopped
1 onion, chopped
2 ribs celery, chopped
4 cloves garlic, minced
2 bunches green onions, chopped
½ cup butter or margarine
2 cups long grain rice
3 chicken bouillon cubes
½ tsp. Tabasco
1 ½ tsp. Worcestershire sauce
1 Tbsp. Kitchen Bouquet

Simmer chicken in water with bouquet garni, until tender (about 45 minutes). Debone and cut chicken into chunks. Reserve the stock. In a large Dutch oven, sauté the vegetables in butter until soft. Add sausage, 6 cups of the stock, rice, and seasonings. Cover and simmer over low heat 45 – 60 minutes, adding more stock if necessary. During last 5 minutes, gently stir in chicken.