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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Gonzales Jambalaya
Contributed by: Shar Peitz
  • 1 chicken, cut into serving-size pieces
  • 1 to 2 pounds hot or spiced sausage, chopped
  • 1â�„4 cup cooking oil
  • 3 onions, finely chopped
  • 3 to 5 crushed garlic cloves
  • 6 cups water or chicken stock
  • 1â�„2 cup chopped green pepper or banana peppers
  • 1â�„2 cup celery
  • 2 bundles green onions, chopped
  • cayenne to taste
  • hot sauce andâ�„or Cajun spice mix, to taste
  • 3 cups uncooked rice
Brown sausage and chicken in the oil. Remove them. Keep enough oil in the bottom of the pot to cook down the onions and garlic, stirring constantly. If needed, add a little water to the bottom of the pot to prevent burning.
Add sausage and chicken back into the pot. Add water or stock, enough to cover the meat. Add seasoning(s), green onions and celery.
Cook, covered, until the chicken is tender. Add rice. Simmer uncovered about 15 more minutes. Turn the rice from bottom to top once at this time.
Steam the pot another 15 minutes, covered, or until the rice is done. Let stand for 10 minutes before serving. Don’t stir! Jambalaya is only “turned� once or, at most, twice during cooking.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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