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Creole-Cajun Jambalaya

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Creole-Cajun Jambalaya

Ingredients

  • ¼ cup vegetable oil
  • 4 lb. chicken leg quarters, each cut into 4 pieces, bone in
  • 2 lb. andouille or other smoked sausage, cut into¼-inch-thick slices
  • 2 large yellow onions, coarsely chopped
  • 2 green bell peppers, coarsely chopped
  • 2 ribs celery, coarsely chopped
  • 2 cloves garlic, chopped
  • 2 cups oyster liquor or chicken stock
  • 2 tbsp. worcestershire sauce
  • 1 tbsp. tabasco
  • 1 tbsp. salt-free creole seasoning
  • 1 tbsp. salt
  • 1 bay leaf
  • 1 tsp. dried thyme
  • ½ tsp. dried marjoram
  • 4 cups (uncooked) uncle ben’s rice, or similar parboiled rice
  • 2 green onions, chopped
  • 3 sprigs flat-leaf parsley, chopped
  • 4 dozen large fresh, shucked oysters
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Published 2014-09-09 15:32:16 (2 years ago).

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