Featured Cookbook

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SAMPLE RECIPES:

1. Joe's Jambalaya

2. Frogmore Stew

3. Herbed Beer Bread

Book Description

Complete with recipes, etiquette, proper tailgating gear, appropriate attire, and the all important "do's and don'ts," this will quickly become the one-stop resource and go-to gift for everyone who entertains from the back of their Suburban.

... (more)

The Ultimate Tailgater's Handbook

Authors: Stephen Linn

Date: September 2005

ISBN: 140160224X

Publisher: Rutledge Hill Press

Paperback

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Servings: 12 to 15

• 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

• Salt

• Ground black pepper

• 1/4 cup vegetable oil

• 1 1/2 pounds sausage, cut in 1/4-inch pieces

• 4 cups chopped onion

• 2 cups chopped celery

• 2 cups chopped green bell pepper

• 1 tablespoon minced garlic

• 5 cups chicken stock or water flavored with chicken bouillon

• 2 tablespoons seasoned salt

• 2 tablespoons Kitchen Bouquet (browning agent)

• 4 cups long grain rice (uncooked)

• 2 cups chopped green onions

1. Season the chicken with the salt and pepper. Brown the chicken in the hot oil in a large Dutch oven or stock pot over medium-high heat.

2. Add the sausage and cook 5 to 7 minutes. Remove the chicken and the sausage from the pan.

3. Add the onions, celery, green peppers, and garlic to the pan. Cook, stirring, for 7 to 10 minutes, or until the vegetables begin to soften.

4. Stir in the chicken stock, the cooked chicken and sausage, the seasoned salt, and Kitchen Bouquet. Bring the contents to a boil. Add the rice and return to a boil. Cover the pot and reduce the heat to simmer. Cook for 10 minutes.*

5. Remove the cover and quickly turn the rice from top to bottom. Replace the cover and cook for 15 to 20 minutes more, or until the liquid is absorbed and the rice is tender. Stir in the green onions.

*If using an electric stove, reduce cooking time by 3 to 4 minutes.

More Sample Recipes From This Cookbook:

1. Joe's Jambalaya

2. Frogmore Stew

3. Herbed Beer Bread

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