January 16, 2010


* One 3 to 4 pound hen cut into serving pieces
* 3 cups long grain rice - uncooked
* 1/4 cup cooking oil
* 3 medium white onions - chopped fine
* 6 cups chicken stock
* 1 tablespoon salt, or to taste
* 2-1/2 teaspoons granulated garlic
* 1 cup green onions - chopped
* 1/2 cup green peppers
* 1/2 cup celery - chopped fine
* 1/4 teaspoon black pepper
* Red pepper to taste
* 2 tablespoons Louisiana hot sauce

Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of Chicken stock. Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough chicken stock to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve.

Jambalaya is more tasty if highly seasoned, so don't forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.

Yield: 6 to 8 generous servings.

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