Chicken Jambalaya

Chicken Jambalaya I

Ingredients

• 4 skinned chicken breast halves
• 1 Tbsp. vegetable oil
• 2 cups chopped onion
• 1/3 cup chopped green pepper
• 1/3 cup sliced green onions
• 1/2 lb. lean pork, cut into cubes
• 1/4 cup chopped cooked lean ham
• 2 Tbsp. chopped fresh parsley
• 5 cloves, garlic, minced
• 1/2 lb. Italian turkey sausage
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. chili powder
• 1/8 tsp. ground cloves
• 1/8 tsp. dried whole thyme
• 6 bay leaves, finely crushed
• Dash of mace
• 1 cup uncooked long grain rice
• 2 cups canned ready to serve, no salt added chicken broth

Directions

Cook chicken breast halves in oil in a large Dutch oven over medium high heat until browned. Remove chicken and cool slightly. Add onion and next 6 ingredients; cook over medium high heat 15 minutes, stirring every 5 minutes. Add sausage and next 7 ingredients stirring to crumble the meat. Cut chicken breast halves in half using a sharp knife of kitchen shears. Place chicken in single layer in Dutch oven; add rice and chicken broth. Bring mixture to a boil; cover, reduce heat, and cook 35-40 minutes or until rice is tender. Toss gently before serving.

By Robin

Chicken Jambalaya II

Ingredients

• 1 large fryer, seasoned with salt, pepper and cayenne pepper
• 1 cup oil
• 6 medium chopped onions
• 1 Tbsp. chopped bell pepper
• 1 Tbsp. chopped celery
• 1/2 lb. hot smoked sausage
• 3 cup rice
• 4 cup water
• 1 clove minced garlic

Directions

By Robin from Washington, IA