Prize-Winning Chicken Sausage JambalayaFrom chefjeb 9 years ago
- Splash of vegetable oil shopping list
- 1 lb Andouille sausage, 1/8 inch slices shopping list
- 1 lb pork smoked sausage, 1/8 inch slices shopping list
- 1 lb ham, course chopped shopping list
- 10 - 12 chicken thighs, skin removed (count and write number down) shopping list
- 2 cups onion, chopped shopping list
- 2 cups celery, chopped shopping list
- 1 cup green bell pepper, chopped shopping list
- 1/4 cup minched garlic shopping list
- 1 can (16 oz) diced tomatoes, do not drain shopping list
- 1 cup dry white wine shopping list
- 1 tbs brown sugar shopping list
- 3 bay leaves shopping list
- 3 tbs dried basil shopping list
- 3 cups chicken stock shopping list
- 1 bottle (12 oz) dark beer + additional bottles for cook shopping list
- 1 1/2 - 2 tsp salt shopping list
- 6 or 8 or 10 shakes louisiana hot sauce shopping list
- 3 1/2 cups raw long-grain rice or converted rice shopping list
- 1 cup green onions, sliced shopping list
- 1/2 cup fresh parsley, minced shopping list
How to make it
- Using heavy Dutch oven, brown sausages and ham, Remove and set aside
- In same pot, lightly brown chicken, remove and set aside.
- Wilt onions, celery, bell pepper. add garlic at end of cooking.
- Melt brown sugar on top of veggies. Do not burn.
- Add tomatoes, wine, chicken stock, bay leaves, hot sauce, beer, salt and basil and simmer for about 5 minutes.
- Place all meats back in pot and simmer covered for about 30 minutes or until chicken is tender and pulling from bone.
- Remove all chicken (this is the reason you counted) and pull meat from bone making sure not to get any gristle. Place pulled chicken meat back in pot.
- Adjust seasonings -- salt and hot sauce.
- Add rice, stir in and turn heat to very low. Barely simmering.
- Cover and let cook for another 30 minutes. Check halfway to stir once and make sure rice is not sticking. Stir once again in six or seven minutes. If trying to stick, turn heat lower. If rice is dry, but not tender, add additional liquid (such as a couple of slugs from the beer you are drinking)
- When rice is tender remove from heat.
- Stir in green onions and parsley and let sit to absorb liquid.
- Note: You can leave wine out, but if you do, increase chicken stock by one cup.
- Serve with French bread and green salad.
The Cookchefjeb Carthage, MS
The Rating10 people
My goodness i lived in N.O. for eight years but i never had one like yours! I will be making it for sure! :) I like the addition of beer and the extra ones for the cook! :)Stella1112 in loved it