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Chicken Jambalaya Creole Recipe

Sunday, December 27, 2009

                                               Chicken Jambalaya Creole Recipe

Chicken Jambalaya Creole Recipe Ingredients

1 (5-pound) stewing chicken, cut up
2 quarts water
4 to 5 sprigs fresh thyme, marjoram or parsley
2 bay leaves
Salt, red (cayenne) pepper and freshly grated nutmeg to taste
1/4 cup butter
2 garlic cloves, minced or pressed
2 large onions, sliced lengthwise
3 celery stalks, cut julienne
1 large green bell pepper, sliced
1 cup uncooked long-grain rice
1 (15- to 16-ounce) can stewed tomatoes
1 cup buttered fresh bread crumbs
Chopped fresh parsley

Chicken Jambalaya Creole Recipe Cooking Tips

Place chicken in a large pot. Add water, fresh herb sprigs and bay leaves. Simmer,
covered, 45 minutes to 1 hour or until chicken is tender. Remove from broth; strain
broth. Return broth to pot and boil down until it measure 3 cups. Remove and discard
skin and bones from chicken. Pull meat into large shreds; refrigerate. Preheat oven to
350F (175C). Grease a 3-quart casserole. Taste broth and add salt, red pepper and
nutmeg. In a large skillet, heat butter. Add garlic, onions, celery and green pepper.
Saute 5 minutes, stirring constantly, until vegetables are limp but not browned. Add
rice, tomatoes and chicken. Bake, covered, 45 minutes or until rice is tender. Top with
buttered bread crumbs. Bake, covered, 15 minutes longer. Sprinkle with chopped
parsley. Makes 8 servings.
Note: To make buttered bread crumbs, combine 1 cup soft bread crumbs and 3 to 4
tablespoons melted butter in a skillet. Saute until bread crumbs are coated with butter
and lightly browned Chicken Jambalaya Creole Recipe.


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