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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fred's Sausage And Chicken Jambalaya   
    Categories: Chicken, Soups   
         Yield: 12 Servings   
       
       1/4 c  Oil   
         1    Chicken; cut up or boned   
     1 1/4 lb Andouille sausage or   
              - kielbasa   
         4 c  Onions; chopped   
         2 c  Celery; chopped   
         2 c  Green pepper   
         1 tb Garlic; chopped   
         4 c  Long grained rice;   
              - Uncle Ben's works fine   
         5 c  Chicken stock   
         2 ts Salt; heaping   
         3 ts Cayenne pepper   
         2 ts Black pepper; freshly ground   
         2 ts White pepper   
         2 c  Green onions; chopped   
         2 tb Basil; chopped (optional)   
         2 c  Shrimp (optional)   
       
     Season and brown chicken in oil, lard, or bacon drippings over   
     medium-high heat. Add sausage (cut in 1/4" rounds) to pot and saute   
     with chicken. Remove both from pot. For brown jambalaya, either add   
     heaping 1 tb brown sugar to hot oil and caramelize make roux, or use   
     Kitchen Bouquet. For red jambalaya delete this. I prefer to make a   
     deep chestnut colored roux.   
        
     Saute onions, celery, green pepper, and garlic to the tenderness that   
     you desire. Return chicken and sausage to pot.   
        
     Add liquid and salt, pepper, and other desired seasonings and bring to   
     boil. If using Kitchen Bouquet for brown jambalaya, add 1 to 2 tb.   
     For red jambalaya, add approximately 1/4 cup paprika, and you may   
     want to use half stock and half tomato juice or V-8 for your liquid.   
     Add rice and return to boil. Cover and reduce heat to simmer.   
        
     Cook for total of 30 minutes. After 10 minutes of cooking, remove   
     cover, and quickly turn rice from top to bottom completely.   
        
     Add green onions and chopped tomatoes if desired. For seafood   
     jambalaya, follow the first two steps, and then return seafood here.   
     If you prefer to use the optional shrimp in your jambalaya, now is   
     the time to add them. I also add the chopped basil at this time as   
     well.   
        
     Note: 1 cup raw long grain rice will feed 3 people.   
        
     Four Keys:   
        
     * 1 cup rice to a total of 2 cups of trinity in any combination   
       (trinity = onions, celery, and green pepper).   
     * 1 cup raw rice to 1-1/4 cups liquid.   
     * Overseason to compensate for the rice.   
     * Cook for a total of 30 minutes, turning completely after   
       10 minutes.   
        
     Note:   
        
     For Yankees and Canadians, the pepper mixture may prove to be a   
     little warm for ya'll. Mix it in the proportions I've given in the   
     recipe, then add it a few teaspoons at a time until you get a degree   
     of warmth that is comforting. For myself, I also like to add about 6   
     dashes of Tabasco sauce.   
        
     Recipe by Fred Towner   
       
   MMMMM   
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