Review of last recipe - Lemon Lamb with Potatoes (photo above) - Better when reheated, but I'm more of a fan of my lamb seared and medium rare; not cooked through.

TODAY'S RECIPE - LOUISIANA JAMBALAYA

Serves 8

1 broiler-fryer (about 3 lbs), cut up
1/2 tsp salt
1/4 tsp pepper
2 tbsp shortening or bacon fat
2 tbsp flour
1 lb smoked sausage, sliced
2 medium onions, chopped (1 cup)
1 green pepper, diced
3 cups peeled tomatoes, diced
1 clove garlic, finely chopped
3 cups water
3/4 tsp thyme, crumbled
1/2 tsp salt
1/2 tsp liquid red pepper seasoning
2 cups uncooked long grain rice
1 lb shrimp; shelled and deveined
1/4 cup chopped parsley
1/2 cup finely chopped scallions

Sprinkle chicken with salt and pepper.  Heat shortening (or bacon fat) in large skillet and brown chicken on all sides.  Remove from skillet.

Sprinkle flour into fat remaining in skillet.  Cook, stirring constantly, until the mixture turns a light brown (making a roux).

Return chicken with the sausage, onions, green pepper, tomatoes and garlic.  Cook, stirring gently, about 10 minutes.

Stir in the water, thyme, salt, red pepper seasoning and rice.  Bring to a boil, then lower heat and cover. Simmer 15 minutes.  Stir in shrimp and simmer for another 15 minutes. Stir in parsley and scallions and simmer 5 minutes longer or until rice is tender.