Jambulya Mother's Style
Equipment
- 1 Medium size Sauce Pan
Ingredients
- 2 oz. Butter
- 1 cup Onions diced
- ¾ cup Rice
- 2 cups Chicken stock
- 3 Bays leaves whole
- 8 oz. Smoked sausage diced or sliced
- 8 oz. Chicken diced in large chunks
- ½ cup Celery diced
- 1½ tbsp Garlic finely minced
- 1 tsp Thyme fresh, chopped
- 1 tsp Basil fresh, chopped
- 1 tsp Oregano fresh, chopped
- ¼ tsp White pepper
- ¼ tsp Cayenne pepper or to taste
- 1½ tbsp Flour
- 6 oz Creole tomato sauce
- ½ cup Green onion tops chopped
Instructions
- In a medium saucepan (use the type of pan that will also go into the oven), melt butter, add one half cup of onions and sauté until onions are clear. Add rice, 1 cup of chicken stock and 1 bay leaf. Bring to a boil, then remove from stove and place in a 450 degree oven for five to seven minutes. Remove from the oven and hold. Rice should be approximately half cooked.
- In a heavy pot, render fat out of the sausage. Remove sausage, Sauté chicken in the same pot and remove. Sauté the rest of the onions with celery, green peppers, garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper) in remaining fat. Dust with flour (sprinkle about 1-1/2 tsp. On top of vegetables to thicken and flavor) and cook for five minutes. Add remaining chicken stock, cook two minutes, and add sausage and chicken, pre-cooked rice, creole tomato sauce, green onions and 2 bay leaves. Simmer for 30 minutes or less or until done, but not too dry. Salt and pepper to taste.