Chez Nora Jambalaya
1-1/4 lb Andouille Sausage, sliced
1 cup Yellow Onion, diced
1 cup Green Pepper, diced
1 cup Celery, diced
1 tbls Cajun Spice
2 tbls Hot Sauce
3 tbls Butter or Margarine
Melt the butter in a stock pot over medium-high heat. Add the remaining ingredients and sweat together until the onions are translucent.
1-1/2 qt Chicken Stock
(3) 16-oz cans Diced Tomatoes in juice
3/4 lb pre-cooked Chicken Meat, torn or cut into bite-sized pieces (light and dark meat)
2 tbls Parsley Flakes
1 tsp Liquid Smoke
Add the above ingredients to the stock pot and stir well. Reduce heat to medium, cover, and simmer for 1 hour, stirring occasionally. Taste and adjust to preference with cajun spice, salt and pepper.
Yield: 1 gallon (16 8-oz servings)
Serve over hot rice of your choosing with enough bread to sop up the liquid!