SOUTHERN BREEZE SUNSHINE - Jambalaya

Full moon tonight and low tide now. warm ocean and calm water . lots of sunshine today with light south west breezes.


BAYOU JAMBALAYA

Chicken – about a pound, cut into ½ inch piecesCajun
Sausage – about ½ pound, cut into ½ inch pieces
Onion – 2 cups, chopped
Celery - 2/3 stocks, chopped
Bell peppers, red and green, chopped
Chili Stuff – Bayou Jambalaya Mix
Jalapeno pepper - diced small – 1 TBL
Rice, 2 cups
Chicken stock, 1 quart

Heat a big deep skillet that holds about a gallon to medium, and add olive oil, a couple of big glugs. Start with the onion and celery, when they start to turn color add a good cup of chopped green and red pepper. Stir as these are cooking until they become bright and begin to darken, about 5 minutes. Add the Cajun sausage. Keep stirring while it browns so nothing sticks.Add some stock to loosen everything, about a half cup. Reduce the heat and stir the bottom of the pan to loosen anything sticking.Push everything to the side and add the chicken pieces and keep them moving so they brown all over. Add about a good soup spoon of Bayou Jambalaya Mix.Now add the diced jalapenos and the rice. Stir this all around so you have a even blend and add the rest of the stock. Cover and cook at low heat until all the liquid is gone, about 20 to 30 minutes.

Contact Chili Stuff: E-mail Goodchili@aol.com or
http://www.chilistuff.net is the homepage for more mixes.