Recipe: Joe's Jambalaya (tailgating recipe, serves 12-15)

JOE'S JAMBALAYA



1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
Salt and ground black pepper
1/4 cup vegetable oil
1 1/2 pounds sausage, cut in 1/4-inch pieces
4 cups chopped onion
2 cups chopped celery
2 cups chopped green bell pepper
1 tablespoon minced garlic
5 cups chicken stock or water flavored with chicken bouillon
2 tablespoons seasoned salt
2 tablespoons Kitchen Bouquet (browning agent)
4 cups long grain rice, uncooked
2 cups chopped green onions

Season the chicken with the salt and pepper. Brown the chicken in the hot oil in a large Dutch oven or stock pot over medium-high heat.

Add the sausage and cook 5 to 7 minutes. Remove the chicken and the sausage from the pan.

Add the onions, celery, green peppers, and garlic to the pan. Cook, stirring, for 7 to 10 minutes, or until the vegetables begin to soften.

Stir in the chicken stock, the cooked chicken and sausage, the seasoned salt, and Kitchen Bouquet. Bring the contents to a boil. Add the rice and return to a boil. Cover the pot and reduce the heat to simmer. Cook for 10 minutes.*

Remove the cover and quickly turn the rice from top to bottom. Replace the cover and cook for 15 to 20 minutes more, or until the liquid is absorbed and the rice is tender. Stir in the green onions.

*If using an electric stove, reduce cooking time by 3 to 4 minutes.

Makes 12-15 servings
Source: The Ultimate Tailgater's Handbook by Stephen Linn