Cajun seasoning
1 lb. smoked sausage **
3 tbs. cooking oil
3 onions, chopped
5 stalks celery, chopped
2 tbs. soy sauce
Accent or other seasoned salt
2 cloves garlic, minced
1/4 cup bell pepper, chopped
2 cups converted rice (not instant)
1 cup beer
2 3/4 cups water (or chicken broth)
2 tbs. Worcestershire sauce
1/4 cup green onions
1-2 tsp. Kitchen Bouquet ***
5 sprigs parsley
Cut chicken into serving pieces. Season with cajun seasoning. Fry chicken in oil until brown in a heavy aluminum or cast iron pot. Remove chicken. Brown sausage and remove, leaving grease in pot. To the fat, add the onions, celery, garlic and bell pepper and cook until wilted. Place chicken and sausage back in pot. Add rice, beer and water or broth. Stir thoroughly for 2 to 3 minutes, making sure all rice is under water. Add Worcestershire, soy sauce, Accent, Kitchen Bouquet, green onions and parsley. Cook at medium heat until almost all of the water is absorbed. Lower heat to simmer, cover and cook for 30 minutes until rice is fully cooked. Do not stir while cooking, but you can "jiggle" the pot every now and then to make sure the rice doesn't stick. Serves 6.
* You can also use boneless breast of chicken cut into bite-sized pieces instead of the fryer. If using boneless breasts, be sure to use the chicken broth and NOT water to cook the rice.
** Mild Italian or garlic sausage can be used if yo can't find a good smoked sausage.
*** Kitchen Bouquet is a liquid flavor enhancer which will result in a much more flavorful jambalaya. It can be found in the spice section of the supermarket.
-compliments of Patti Marsh
