Season chicken and brown in oil; remove chicken.
Brown sausage, then remove from oil.
Cook seasonings until tender. When brown, add water, then add chicken and sausage.
Cook chicken until tender.
Add rice and cook uncovered over medium heat until all water is absorbed.
Cover and steam until rice is cooked; stir occasionally.
If jambalaya is too dry, add a little water.
Season chicken with salt and pepper.
Melt butter in a black pot and brown chicken well.
Remove and brown sausage.
Remove. Add onion, bell pepper and garlic.
Simmer 5 minutes.
Add tomato sauce, Ro-Tel tomatoes, sage and thyme.
Simmer 10 minutes.
Add chicken and sausage and simmer until chicken becomes tender.
Add rice, green onions and parsley.
Stir and add enough water to cover ingredients plus 1 inch.
Bring to a boil and taste for seasoning.
Cover and cook on low heat until rice is tender, about 30 minutes.
Cook rice according to package directions.
Wash and dry chicken, cut into bite size pieces.
Slice kielbasa into thin slices.
Saute chicken and sausage in sausage's own fat until chicken is brown on both sides.
Remove, set aside and keep warm.
Cook chicken in oil in a Dutch oven until chicken is golden brown; remove chicken.
Drain, reserving 2 tablespoons drippings in Dutch oven.
Saute onion and next 3 ingredients in drippings. Add water, rice, salt, peppers, chicken and sausage; bring to a boil.
Cover; reduce heat and let simmer until chicken is done and rice is tender and water is absorbed.
Let stand 5 minutes before serving.
Heat oil in medium to large Dutch oven.
Place flour, salt, black and cayenne pepper in small paper bag.
Shake chicken in bag.
Fry in oil until brown.
Add sausage and brown.
Saute onion, bell pepper and celery while chicken and sausage continue to cook.
Add tomato sauce and Ro-Tel tomatoes.
Bring to a boil and simmer 5 minutes.
Add rice.
Bring to a boil for 1 minute. Stir.
Remove from heat.
Let stand 5 minutes.
Serve hot.
Brown seasoned chicken in hot oil, preferably in
Cut up chicken.
Put flour, salt, pepper and red pepper in bag.
Add chicken and coat well.
Brown chicken and sausage in Crisco and remove from skillet.
Add onions, celery, garlic and peppers to skillet and brown until wilted.
Return chicken to skillet.
Cover
and
simmer about 30 minutes until chicken is tender.
Add sausage and rice to chicken.
Stir thoroughly. Add beer,
water and salt and cook until rice is cooked, about 30 minutes.
Cook chicken and sausage in oil in a Dutch oven until chicken is golden brown; remove chicken and sausage.
Drain, reserving 2 tablespoons drippings in Dutch oven.
Saute onions and next 3 ingredients in drippings.
Add water, rice, salt, peppers, chicken and sausage.
Bring to a boil.
Cover; reduce heat and simmer 20 minutes or until rice is tender and water is absorbed.
Let stand 5 minutes before serving.
Makes 6 servings.
easoned chicken in the vegetable oil.
Remove and brown sausage in same
eat.
Add sausage and cook 5 minutes.
Add chicken, sear on
Melt butter in deep skillet or saucepan.
Saute onion, pepper, celery and garlic and cook over medium-high heat until tender.
Stir in scallions, chicken and sausage.
Saute 5 minutes.
Add remaining ingredients except rice, then reduce heat and simmer 10-15 minutes.
Stir in rice, cover and cook 45-60 minutes or until rice is tender.
Cut sausage into small slices and microwave for 3 minutes. Put oil in a Dutch oven.
Add pepper and onion; cook until tender. Add broth and rice.
Cover and cook for 15 minutes.
Add cut up chicken and sausage and all other spices.
Stir.
Add more broth to keep from sticking.
Taste.
Add more spices, if needed.
Cover and cook until rice is done.
Pat chicken dry and season with salt.
Brown chicken in oil.
Remove chicken and saute onion, bell pepper, celery and garlic in grease.
Add tomatoes and ham.
Add liquid.
Cover and simmer for about 20 to 30 minutes.
Bring to a boil.
Add rice, chicken, sausage, green onions, parsley and seasonings.
Cook, covered, over low heat for at least 20 minutes or until rice is done.
Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
Add diced tomatoes and broth, and bring to a boil. Stir in rice.
Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
Boil chicken until done.
Cool and debone.
Cook vegetables until tender, then add tomatoes and sausage, Worcestershire sauce, salt, pepper and garlic salt.
Simmer about 10 minutes.
Add rice to chicken in a big pot and vegetables and sausage mixture. Cook all together with the broth for about 20 minutes.
Cut the chicken and sausage into thick pieces of roughly equal size and place in
Boil chicken in water which has been seasoned with celery salt, seasoned salt, garlic powder, Accent, salt and pepper. Remove bones from chicken and cut into cubes.
Reserve broth.
In a 5-quart pot, fry sausage and vegetables together.
Add chicken and 4 cups chicken broth.
Taste broth and season, if needed.
It should be a little salty.
Bring to a boil.
Add rice; stir and cover.
Cook on low heat for 20 minutes.
Do not lift lid.
Fry chicken pieces and sausage in small amount of cooking oil until brown.
Add onions, celery and garlic and fry until brown. Add water and simmer until chicken is tender.
Add washed rice, parsley, onion tops, salt and pepper.
Stir lightly, lower fire, cover and cook until done (about 30 minutes).
Stir occasionally.
n high heat. Whisk eggs and 2 tsp soy sauce in