Chicken & Sausage Jambalaya from her granddaughter Donna has been added to Mom’s Recipe Box.

(My Marine) Chicken & Sausage Jambalaya

 This chicken and sausage Jambalaya recipe is spicy, but we love it. I’ll often use leftover meat in the recipe. If I use beef, I get low sodium beef broth. If I use chicken, I’ll get the low sodium chicken broth.

My son is in the Marines and when he gets to come home he always requests this recipe. I don’t get to see him all that often, but when I do, I like to spoil my Marine!   – Donna Bennett Martin 

INGREDIENTS: 1 (16 ounce) package Cajun-Style smoked sausage, cut into one fourth inch slices; 2 celery ribs, chopped; 1 medium onion, chopped; 1 medium-size green bell pepper, chopped; 4 cups chopped cooked chicken; 1 (32 ounce) container chicken broth; 1 and one fourth cups uncooked long-grain rice; 1 tablespoon Cajun Seasoning; Garnish: Fresh parsley.

PREPARATION: Cook smoked sausage in Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion and bell pepper, and saute 6 to 8 minutes or until vegetables are tender.

Stir in chicken and the next 3 ingredients – bring to boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired. Prep: 20 minutes, cook 45 minutes, stand 15 minutes.

I have used different sausages and it comes out great! DBM

(From: Southern Living Magazine February 2002 Edition)

Happy Fourth of July! On one of my mother’s favorite holidays, Mom’s Recipe Box Series kicks off with a “My Marine” patriotic note. Look for “Mom’s Recipe Box” weekly on Fridays as family members add to and celebrate my mother’s collection of recipes, the Cecelia G. Bennett Collection – JB