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Old 05-24-2012, 02:55 PM
 
Location: South Carolina
14,785 posts, read 24,009,824 times
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1/2 lb. of dried Red Beans
5 ounce pack of Mahatma Saffron Yellow rice
1.5 lbs. of Boneless Chicken
1,16 ounce Hillshire Farms Polish Kielbasa or Smoked Sausage or Hot Links if you prefer
1 large Onion1 large Bell Pepper
2, 14oz cans of Hunts Tomatoes with Balsamic Vinegar, Basil and Olive oil or favorite diced tomatoes,
10oz can of original Rotel

Start by cooking Red Beans in a pot until most are soft, about an hour
At the same time boil the boneless chicken separately for 20 to 30 minutes[
Cook rice in a casserole dish in microwave as instructed on package
In a Dutch oven empty the Hunts cans and Rotel and simmer on low
Dice the onion and chop the pepper and add to the pot
Slice the Kielbasa or Sausage into thin slices and brown in a non-stick skillet turning all pieces, drain grease and add to pot When chicken is done rinse with cold water until you can handle it and pull chicken apart into small pieces and add to potWhen the Red Beans are done add to the pot
Add water as needed because you need to bring to a boil
Add 1 or 2 Bay Leafs
Add 1 tbsp of Lea and Perrins
Add a few shakes of Crystal Hot SauceAdd 1 tbsp of butter
Add coarse ground pepper
Bring to boil, then let simmer
Stir to avoid sticking
Before serving add yellow rice and stir and simmer for 10 minutes
Good cornbread makes the perfect companion
This is Norman Westons recipe not my original .
ENJOY!

Last edited by phonelady61; 05-24-2012 at 03:02 PM.. Reason: spelling
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Old 05-28-2012, 03:50 PM
 
Location: Louisiana
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I have never heard of putting red beans in Jambalaya. Here is a recipe from a New aOrleans Chef. Enjoy

Chicken & Sausage Jambalaya
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