LOCATION: Recipes >> Cajun >> Jambalaya 01
Chicken and Sausage Jambalaya
1 package chicken thighs (6 count)
1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice
2 1/2 cups water
1 12 oz beer
flour to coat chicken
1 1/2 teaspoons rosemary
1 teaspoon thyme
a handful of chopped parsley
salt to taste
lots of cayenne pepper
Start off by washing the chicken and placing it skin side down on
a plate (you can remove the skin if you want). Now, depending on
how spicy you want it, coat the chicken with Cayenne pepper until
very red (I use a LOT of Cayenne in mine). Don't worry about
getting it too hot, since this is the majority of the pepper you
are going to add and it will cook into the rest of the dish. Turn
the chicken pieces over and lightly coat the skin side. Let sit
for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum
pot (don't use thin aluminum or stainless steel since the rice will
tend to stick and burn if you're not really careful). Place the
flour in a paper bag (season the flour lightly with salt, cayenne
pepper, black pepper, garlic powder, etc). Place a couple of pieces
of chicken at a time into the bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about
cooking it all the way through just yet. Remove the chicken. Now
place the onions, celery, garlic and bellpepper into the pot (along
with a bit more oil if necessary) and saute them until the onions
are transparent, scraping the bottom of the pot often. Add the
rosemary, thyme and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the pot
and mix well with the vegetables. Turn heat low, cover and simmer
for about 30 minutes (until the chicken is tender). Stir the
mixture frequently, always scraping the bottom to keep things from
burning (break the chicken up a bit with the spatula as it cooks.
It should break up naturally as the dish cooks, but this just helps
things a little).
When the chicken is cooked, add the washed rice and stir it into
everything for a couple of minutes. Pour the warm beer and the
water in and stir things for another minute or so. Taste it at
this point and adjust the salt if necessary. Now, keeping the heat
low, cover the pot and cook until the rice is tender (anywhere from
30 minutes to an hour). Stir the mixture every now and then,
scraping the bottom of the pot.
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