Jambalaya I

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

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

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.

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