Chicken Jambalaya (or Chicken and Rice)

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1/4 cup Wesson oil, in large skillet
  • 1 fryer, disjointed, browned in oil

Remove

Add and cook slowly for 5 minutes:

  • 1 chopped green pepper
  • 1 chopped onion
  • 1 clove garlic, chopped
  • 1 1/2 cups raw Rice

Stir often and add:

  • 2 tsp salt
  • 2 tsp Worcestershire
  • 1/4 tsp Thyme
  • 1/4 tsp Tabasco
  • 3 cups water

Add the browned chicken; bring to a boil. COVER & cook over low heat 25 minutes. (May need more water) Remove cover, fluff Rice and add 1 can (5 oz) Shrimp, drained.

Cook 5 – 10 minutes more.

 

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