Duck-Chicken Jambalaya

Norma J. Lowery, D.H.S.

  • 2 -3 duck breasts
  • 1 whole chicken
  • 2 carrots
  • 1 stick margarine
  • 1 1/2 tsp garlic salt
  • 1 1/2 tsp onion salt
  • 1 1/2 capful liquid shrimp and crab boil
  • 1 1/2 cup rice
  • 1/2 stick of margarine

Cook duck and chicken in water to cover along with seasonings until meat is tender. Remove meal and strip when cooled. Add meat back to juices with rice and margarine.

Cook until water is almost boiled out and rice is cooked.





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