Louisiana Jambalaya

• 1 broiler-fryer (3 lb.), cut up
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. vegetable shortening
• 2 Tbsp. flour
• 1 lb. smoked sausage, sliced
• 2 medium onions, chopped
• 1 green pepper, seeded and diced
• 3 c. diced, peeled tomatoes
• 1 clove garlic, finely chopped
• 3 c. water
• 3/4 tsp. leaf thyme, crumbled
• 1/2 tsp. salt
• 1/2 tsp. liquid red pepper seasoning
• 2 c. long grain rice, uncooked
• 12 oz. pkg. frozen shelled and deveined shrimp
• 1/4 c. chopped parsley
• 1/3 c. finely chopped green onions

1. Sprinkle chicken with salt and pepper.
2. Heat shortening in a large skillet; brown chicken on all sides and remove from skillet. Sprinkle flour
3. into fat remaining in skillet.
4. Cook stirring constantly, until
5. the mixture turns light brown.
6. Do not let burn.
7. Return
8. the
9. chicken
10. with the sausage, onions, green pepper,
11. tomatoes
12. and
13. garlic.
14. Cook,
15. stirring
16. gently about 10 minutes.
17. Stir in the water, thyme, salt, red pepper, seasoning and rice.
18. Bring
19. to
20. boiling and lower heat.
21. Cover and simmer 15 minutes.
22. Stir
23. in
24. shrimp;
25. simmer
26. 15 minutes more.
27. Stir in parsley
28. and
29. green onions and simmer 5 minutes longer until rice is tender.

broilerfryer, salt, pepper, vegetable shortening, flour, sausage, onions, green pepper, tomatoes, clove garlic, water, leaf thyme, salt, liquid red pepper, long grain rice, shrimp, parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732511 (may not work)