|New Orleans-Style Two Poultry Jambalaya|
Sprinkle cajun spice blend on chopped chicken and sliced turkey sausage. Let sit for 1/2 hour before cooking.
In a large pot or Dutch oven, saute onions and shallots and brown in a tsp of vegetable oil. Add chicken and turkey sausage. Saute until chicken is no longer pink and turkey sausage is browned a bit. Add more cajun spices if you wish. Add rice, water and Zesty tomatoes with it's liquid. Bring to a boil. Reduce heat and cover. Simmer 25 minutes until rice has absorbed all the liquid. Sprinkle in lots of habanero sauce, to taste.*
Note: If you wish, substitute shrimp for the chicken.
This should not need any extra salt if you use the cajun spice blend.
* I shook the bottle too hard and too much came out but it was still terrific. Add what you think you can handle.
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