GMA Recipe: Joe Cahn's Jambalaya

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Joe Cahn's Jambalaya!
1997

Ingredients

1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces

salt and ground black pepper

1/4 cup vegetable oil

1 1/2 lbs. sausage, cut in 1/4-inch slices

4 cups chopped onion

2 cups chopped celery

2 cups chopped green bell pepper

2 tbs. seasoned salt

1 tbs. minced garlic

5 cups chicken stock (or water flavored with chicken bouillon)

2 tbs. Kitchen Bouquet (browning agent; for red jambalaya, substitute 2 tbs. paprika)

4 cups uncooked long grain white rice

2 cups sliced green onions

Directions

Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove chicken and sausage from pan; set aside.

Add onions, celery, green peppers, seasoned salt and garlic; cook, stirring 7 to 10 minutes or until vegetables begin to wilt.

Stir in chicken stock, reserved chicken and sausage, and Kitchen Bouquet. Bring ot a boil; add rice and return to a boil; cover and reduce heat to simmer. Cook 10 minutes; remove cover and stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Makes 12 servings.

Four Tips:

Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper)

Use 1 1/4 cups liquid for every 1 cup uncooked rice

1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly

Cook jambalaya for a total of 25 to 30 mintes, stirring well after 10 minutes