Jambalaya I

---------- Recipe via Meal-Master (tm) v8.02

Title: JAMBALAYA I
Categories: Creole, Chicken, Ceideburg 2
Yield: 10 servings

5 Celery ribs, trimmed, sliced 3 cn (28 ounces each)
tomatoes,
2 Bell peppers, stemmed, -diced
-cored, seeded 2 c Sun-dried
tomatoes, cut
1 md Red onion, peeled, quartered -into pieces
1 md White onion, peeled, 2 lb Boneless chicken,
cut into
-quartered -pieces
1 md Yellow onion, peeled, 1 lb Wing-ettes (wings
without
-quartered -the tips)
1 Head garlic, separated into 5 Bay leaves
-cloves, the cloves peeled 4 tb Pure mild chile
powder
1 sm Bunch fresh basil (or 2 2 lb Andouille sausage
-tablespoons dried) 2 lb Peeled, deveined
tiger
1 sm Bunch fresh oregano (or 2 -shrimp
-tablespoons dried) Salt
1/2 bn Fresh thyme (or 2 Hot steamed rice
-tablespoons dried)

Puree celery, peppers, onions, garlic and herbs (except the bay
leaf) in a
food processor. Transfer to a large pot; add the canned and
sun-dried
tomatoes, the chicken, bay leaves and chile powder. Cover and bring
to a
boil. Reduce heat to medium an cook for about 35 minutes.

While the mixture cooks, thinly slice the andouille sausage and
roast in
350F oven for about 15 minutes (this will render out a lot of the
grease).
Add andouille to the pot, reduce heat to a simmer, and cook for
about 30
minutes. Add shrimp and cook for about 5 minutes. Season with salt
to
taste. Serve over rice.

From George Louie.

Serves 10 to 12.

PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g
fat (6 g
saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber.

From and article by Michele Anderson, San Francisco Chronicle,
2/17/93.

Posted by Stephen Ceideberg; February 23 1993.

-----