Chicken Jambalaya 4

3 chicken breasts, cut up in nugget-sized pieces

Salt

Cayenne pepper

1/2 tbs of Worcestershire sauce

1 cup of dry white wine

Tony Chachere's seasoning

2 smoked sausage links, thinly sliced

1 yellow onion, finely chopped

1 green bell pepper, finely chopped

3 stalks of celery, finely chopped

4 large cloves of garlic, finely chopped

1/2 cup fresh parsley, finely chopped

2 cups of rice

4 cups of water

1 tbs of Kitchen Bouquet

Salt and pepper the cut up chicken and marinate for one hour in the white wine and Worcestershire sauce. Heat up a decent sized pot (cast iron is highly preferred) and introduce sausage. Brown the sausage in its own juices until the slices get charred around the edge. Remove sausage. Now introduce the chicken and allow it to brown in the sausage juice. Remove the chicken. Now introduce the onion, bell pepper, celery, and garlic. Cover on medium heat and allow to "sweat" until tender. Now reintroduce the chicken and sausage and add the water. When it comes to a boil, add Kitchen Bouquet, salt, cayenne, and Tony's to taste. Then add rice. Simmer on low heat for 20 minutes. When done, stir fresh chopped parsley into jambalaya and cover for one or two minutes.

Note:
If you're cooking this the night before, don't add parsley until the next day, as it will become discolored.

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Jambalaya, Rice Dressing, Rice Dishes

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Cajun Country -- New Iberia, Louisiana