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New Orleans-Style Two Poultry Jambalaya
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    New Orleans-Style Two Poultry Jambalaya

  • 1/2 lb boneless skinless chicken breast, cut in small pieces
  • 3 smoked turkey sausages, cut in 1/4" rounds
  • 4 shallots, minced
  • 1 yellow onion, minced
  • 1 1 oz cans Zesty Diced Tomatoes with Jalapenos -- (1 to 15)
  • 1 cup basmati rice
  • 2 cups water
  • Tony Cachere's Cajun Spice Blend, for sprinkling
  • Habanero sauce, to taste
  • Sprinkle cajun spice blend on chopped chicken and sliced turkey sausage. Let sit for 1/2 hour before cooking.

    In a large pot or Dutch oven, saute onions and shallots and brown in a tsp of vegetable oil. Add chicken and turkey sausage. Saute until chicken is no longer pink and turkey sausage is browned a bit. Add more cajun spices if you wish. Add rice, water and Zesty tomatoes with it's liquid. Bring to a boil. Reduce heat and cover. Simmer 25 minutes until rice has absorbed all the liquid. Sprinkle in lots of habanero sauce, to taste.*

    Note: If you wish, substitute shrimp for the chicken.

    This should not need any extra salt if you use the cajun spice blend.

    * I shook the bottle too hard and too much came out but it was still terrific. Add what you think you can handle.

    From: RisaG.
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: 10/29/00

    *BACK TO CAJUN / CREOLE*







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