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Louisiana Acadian "Cajun" Opelousas Chicken Jambalaya with Pork Sausage
Preheat oven to 350 degrees. Heat 4 cups of water on medium heat on stove top. Heat cooking oil in the large Roaster pot on medium heat. In Roaster pot, brown sausage thoroughly 4-5 minutes then remove and set aside leaving oil in the pot. Brown chicken 8-10 minutes then remove and set aside leaving oil in the pot. Add onions, celery and bell-peppers but not the onion tops or parsley. Sauté until wilted 4-5 minutes. Turn to high heat the 4 cups of water until it boils. After onions, celery and peppers are well wilted, add rice, salt and red pepper. Stir continuously to mix well 2-3 minutes. Turn to high heat and add the 4 cups of boiling water and 2 chicken bouillon cubes to the rice, stirring continuously 1 minute. Add chicken, stirring continuously 1 minute. When this mixture begins to boil, turn all stove top burners off and cover the roaster pot and place in the pre-heated oven. Bake 15 minutes, remove, add onion tops and parsley, stir 1 minute, replace pot cover, place in oven bake for 15 more minutes. Remove and serve with green salad or hot baked rolls. Tony Chachere's Creole Seasoning 533 North Lombard Street Opelousas, Louisiana 70570 800.551.9066
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