Another great recipe from my Disneyland copy of “Jambalaya” written by a women’s church group in New Orleans. And not one thing wrong in the recipe. It was gobbled up.
I served it over white rice, with a few drops of soy sauce. I didn’t cut up a whole fryer – instead I just cut up chicken tenders, so much easier. I also didn’t have the dry Sherry (or the orange rind) and used this Sauvignon Blanc instead. I told myself the New Zealand varietal, with plenty of citrus flavors, would complement the dish better. It was a wild guess, but it proved right, for the little bit I used in the dish. The remainder paired well with the meal.
The cornstarch thickened the dish up perfectly. And the simmering in the oven allowed the vegetable flavors to integrate so well that I was happy to see my family just as happy eating them as they did the chicken and rice.
The recipe, unlike others in the book, had slightly less fat. (We only had a little bit of butter and no cream at all!) Will definitely make this one again!
