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This recipe is from Dorothy Olson and was featured in Penzeys One, Volume 1, Issue 3.

  • 1 whole chicken or 2 lb. bone-in chicken breasts
  • 1 TB. chopped garlic
  • 1/4 Cup oil (bacon drippings are best)
  • 4 Cups long grain white rice (NOT instant)
  • 1 1/2 lbs. smoked sausage (spicy)
  • 2 tsp. (or more to taste) CAJUN SEASONING
  • 4 Cups chopped onions
  • 2 Cups chopped green onions
  • 2 Cups chopped celery
  • 2 Cups chopped green peppers
  • 1 heaping TB brown sugar

Skin and bone the chicken, throw the skin and bones into a pot with salt, pepper and sufficient water to make 5 cups of stock. Bring to a boil. While stock continues to boil, rough-chop the chicken meat, garlic, onions, celery and peppers. Slice the sausage into 1/4-inch slices.

Heat the oil and brown the chopped chicken and sliced sausage. Remove the chicken and sausage. Add the brown sugar and caramelize. Add and sauté the garlic, onions, celery and green peppers. Return the chicken and sausage to the sautéed vegetables. Strain the chicken stock and add to the pan along with CAJUN SEASONING. Bring to a boil.

Add the rice and return to a boil. Cover and reduce heat to a simmer. Simmer for about 10 minutes. After 10 minutes remove cover and stir rice up from bottom. Continue cooking, uncovered, for an additional 15 minutes, or until rice is done. Add the chopped green onions.

Serves: 10-12.
Prep. time: 15 minutes chopping.
Cooking time: roughly an hour.

NOTE: To adjust the recipe to feed more people, use these rough rules of thumb: 1 cup of long grain rice will feed three people. Use 1 cup of rice to 2 cups of sautéed onions, celery and green peppers. Use 1 1/4 Cups stock to each cup of rice. Over-season to compensate for the rice.

Cajun Style Seasoning 2.1 oz. 1/2 cup jar

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