CAJUN CHICKEN AND SAUSAGE JAMBALAYA

CAJUN CHICKEN AND SAUSAGE JAMBALAYA

1 broiler-fryer cut up (about 3 lbs.)
4 ribs celery cut up
4 cloves garlic, chopped
1 lb. smoked pork sausage
1 green pepper, chopped
1 stick margarine
2 cups rice
salt and pepper to taste
2 cans beef consommé’
hot pepper sauce, if desired
6 green onions, chopped
¼ cup chicken broth
1 large onion, chopped
2 Tbsp. parsley

Put chicken in a large saucepan with 3 cups water, 1-tsp. salt, and a few peppercorns or black pepper. Bring to boiling, lower heat, cover.

Simmer 45-60 minutes or until chicken is tender. Drain, debone, and cut meat into bite-size pieces. You should have about 2 cups.

Place uncut sausage in oven at 350^ for 10 minutes. Remove and slice into bite-size pieces.

Sauté onion, garlic, celery, and green pepper in margarine. Combine chicken, sausage, rice, consommé’ and all other ingredients in a heavy pot with tight fitting cover.

Bring to boiling; lower heat; cover.

Simmer at lowest heat for 1 hour.

Do not remove cover at any time during cooking.

Yield: 6-10 servings.