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Classic Chicken Julienned Cajun

Classic Chicken Julienned Cajun is built on Chicken Julienned, Garlic Finely Minced, Rice Long Grain, Rotel Tomatoes And Hot, and Beef Stock. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 4 clove
• 3 cup
• 16 oz
• 2 cup
• 2 tsp

Method (preview)

1. 1

   So take the pot, put it on the burner over high heat, and pour in the bacon drippings (or margarine).

2. 2

   Then toss in the smoked sausage, andouille, tasso, and crumbled bacon and stir-fry the meats until the smoked sausage turns light brown (it should take about 8 minutes or so).

3. 3

   Now, drop in the julienned chicken and stir-fry it until every strip loses its translucency (turns white).

4. 4

   Then immediately add the onions, bell pepper, celery and garlic, and reduce the heat to medium-high, and cook the vegetables until they soften.

5. 5

   At this point, pour in the rice.

6. 6

   When everything is just right, reduce the heat as low as it will go, put the lid on the pot, and simmer the jambalaya for about an hour.

7. 7

   If the heat is too high, the rice will stick to the bottom of the pot and turn mushy.

8. 8

   Then when the jambalaya is done, about 5 minutes before you're ready to eat, stir in the raw shrimp, green onions, and parsley, put the lid back on the pot, and continue to simmer the jambalaya over *low heat* until the shrimp turn pink.

9. 9

   CHEF'S HINTS: 1.

10. 10

    If you do, you'll release steam you need to cook the rice.

11. 11

    Don't peek in the pot!

12. 12

    If you don't feel that your stove-top will cook the jambalaya slowly enough, put the cover on the pot (after you mix the liquids in), set your oven at 300F, put the pot into the oven, and bake the dish for about 45 minutes.

13. 13

    It will come out perfect!