COOKBOOK RECIPES (order cookbook)

Jambalaya
4 tbsp. butter or margarine
1 onion
3 stalks celery
1 large bell pepper
2 cloves garlic
2 bay leaves
3/4 tsp. salt
1/2 tsp. cayenne pepper (or to taste)
1 tsp. file gumbo* (optional)
1/2 tsp. black pepper (or to taste)
1/2 tsp. thyme
1 cup tomato sauce
3 cups chicken stock or water
2 cups rice
1 lb. Farmer John's Lousiana Hot Sausage, Smoked Sausage or Polish style sausage
2 chicken breasts, skinned, boned and cut into cubes

In a skillet, melt butter. When skillet is hot, add sausage and chicken and sauté. Stir in finely chopped onion, celery, bell pepper and garlic, at one time. Saute until tender (about 5 minutes). Onions should be clear and soft. Add dry spices. Saute for a couple of minutes longer. Add rice and continue stirring. Pour in tomato sauce and chicken stock. Stir and bring to a boil. When the mixture begins to boil, cover and turn the heat to low. Cook on low for 20 minutes without uncovering. Turn off heat, uncover and stir again. Cover and let sit for 5 minutes.

* Powdered sassafras leaves are available in the spice section of most markets.

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