Saturday, September 12, 2009

Jambalaya-an over due post!


In 1986 I received this cookbook from a mom of a sweet young lady named Lauren who attended our church. Her and her friend, Lucy, met in college and moved to California. We were so blessed to have them land in California! We enjoyed many years of watching their families grow. They have both moved back east now. (the hardest thing about being in the ministry-families come and go. I always hoped it be like Little House on the Prairie, but that is another story) Recently they came and visited the church to see all their friends.

All of that story was to set up this Christmas gift I received in 1986 from Lauren's mom. I want to share the Chicken Sausage Jambalaya recipe I have been making ever since!

THE INGREDIENTS:
chicken, cooked- shredded or cubed (I use the meat from one cooked chicken)
2 pounds hot link sausage, sliced (I use Hillsire Farms Hot Links)
2 TB Oil (I use olive oil)
salt and red pepper
1/2 cup celery chopped
1 large onion chopped
2 cloves minced garlic
1/3 cup fresh parsley, chopped (or 3 tsp. dry)
1/3 cup chopped green onion
2 cups rice (I love the Bomba Paella Rice from La Tienda)
5 cups chicken stock
1/4 tsp thyme (I always use fresh when available)
1 bay leaf

PROCEDURE:

Brown sausage in a large dutch oven. I use my favorite pot from Marti!

Remove sausage and set aside. (save this amazing stuff)

Season (lightly) the chicken with salt and red pepper. (a little goes a long way) Add the oil to the sausage drippings and add the chicken to lightly coat.

Can't you just smell the yummy-ness?
Remove the chicken and set aside.

Cook the onions, green onions, celery, garlic cloves in the same pot until wilted (or soft).

Add the chicken stock to the pot. Then add thyme, parsley and the bay leaf. Bring to boil then turn down to simmer. Simmer for 15 minutes, uncovered.

Oh yeah! We're coming right along!

Pre-heat the oven to 350°

When the simmering is done, add the rest of the ingredients-chicken, sausage and rice. (the Spanish rice may need more liquid)

Cover tightly and bake for 2 hours at 350°

And you're done! Isn't it beautiful? Serves 12.

Hope I made you guys proud! Wish you still lived here! Glad you are on Facebook! God bless!

3 comments:

gene pensiero said...

--
great post mom! loved it.

Jessica said...

lucy stevenson!?

Welcome to my blog! said...

Thanks Geno, and Jessie-It was Lauren Stack's mom.