St. Charles Guest House
Bed and Breakfast

New Orleans, Louisiana

Specialty Recipe

St. Chuck Poolside
Chicken Jambalaya

Our little guest house has hosted many interesting groups, from dance troupes to international choirs, and even foreign journalists visiting the "real" USA. We often honor their visit with a simple meal by the pool, one which gives them a taste of our unique cuisine. This dish is good because, for one, it tastes good, and two, it is inexpensive to make for a crowd. It is particularly good cooked in advance and allowed to "mellow" for a day in the refrigerator.

Ingredients

1 large chicken fryer, cut up

2 quarts water

2 teaspoons salt

3 cups uncooked "converted" rice

2 bay leaves

2 pounds smoked sausage

1 large white onion, chopped

1 large green pepper, chopped

2 cloves garlic, minced

1 cup coarsely chopped celery

1/2 teaspoon hot sauce (optional)

2 bay leaves

1/4 teaspoon cayenne or red pepper (optional)

One 15-ounce can tomato sauce

One 10-ounce can Rotel tomatoes

1/2 cup chopped green onions

Boil the chicken pieces in a large pot with water and salt. When tender, remove the chicken, reserving the stock. Tear the meat, discarding the skin, into bite-sized pieces. Cook the rice in 7 cups of the reserved stock seasoned with 2 bay leaves.

While the rice cooks, cut the sausage into bite-sized pieces and saute with the onion, green pepper, garlic, celery, hot sauce, 2 bay leaves, and cayenne pepper. Cook until tender, skim off the fat, and add the tomato sauce and tomatoes. Combine with the rice and the chicken pieces. Let the mixture sit for while for flavors to mingle. When ready to serve, add raw chopped green onions.

Serve with hot crispy bread and a good green salad with vinaigrette dressing.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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