Chez Nora Jambalaya

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!