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Chicken And Sausage Jambalaya - 2c

a2, cajun, poultry, sausage, spice
none

4 pounds fryer chicken; cut in small serving piec
1 1/2 tablespoons salt
3 teaspoons cayenne pepper
2 teaspoons black pepper; freshly ground
2 teaspoons white pepper
1 pound pork sausage - smoked; sliced 1/2" thick
2 large yellow onions; chopped fine
2 medium bell peppers; chopped fine
3 each celery ribs; finely chopped
2 teaspoons basil; fresh, chopped OR
1/2 teaspoons basil; dried
5 tablespoons dark roux
1 pint chicken stock
6 shots Tabasco sauce
2 cups rice; raw
1 cup green onions; chopped
1 cup parsley; chopped

Cut the fryer into small serving pieces. In a small bowl, mix together the
salt and peppers. Season the chicken with half this mixture. Place a Dutch
oven or other large heavy pot over medium heat, add the sausage, and brown
on all sides. Remove. Add the chicken to the pan, brown on all sides, and
remove. Pour off any excess fat. Reduce the heat, add the onions, bell
peppers and celery, and saute for 20 minutes, stirring occasionally. Stir
in the herbs and the rest of the salt-pepper mixture and saute for a few
minutes more. Stir in the roux and let cook for a few minutes, to get it
good and hot. Then slowly add the chicken stock until the mixture is a
little thicker than a gumbo but not as thick as a stew. Stir in the Tabasco
and let the mixture simmer slowly for 20 minutes, stirring often. Then add
the sausage and chicken, cover, and cook over low heat until the chicken
is very tender, stirring occasionally. A young fryer will take 45 minutes
to an hour, an older fryer or roasting chicken will take longer. Meanwhile,
steam the rice. When the chicken is tender, remove it to a serving
platter. Transfer the rice to a large mixing bowl, and gradually add the
jambalaya base until you get the consistency you like. You will probably
not use all the jambalaya base for this quantity of rice. Store the excess
in the refrigerator for 3-4 days or freeze it. Add the green onions and
parsley and mix well. Serve on plates with the chicken alongside. (You can
also bone the chicken and return it to the jambalaya base before mixing
with the rice, but I prefer to serve it separately so that everyone can
pick the part they like.)

Yield: 8 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.34 **





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