Recipe

Jambalaya Recipe

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Ingredients

3-4 c chicken stock .
1/8 tsp mace .
1/2 tsp chili powder .
3/4 c sliced celery .
3/4 c sliced green peppers .
1 tsp Tabasco sauce (or to taste) .
1/2 tsp fresh ground black pepper .
1/8 tsp ground cloves .
3 tbsps finely-minced fresh parsley .
1/4 tsp dried thyme .
1/4 tsp dried basil .
3-4 lbs chicken parts .
3/4 c thinly-sliced green onion tops .
1 lb andouille sausages, sliced 1/2-inch thick or other smoked spicy pork sausage .
1 tsp cayenne .
1 tbsp finely-minced garlic .
1 1/2 c long-grain white rice .
1 lb lean pork, cut into 1/2-inch cubes .
2 tsps salt .
1/2 c sliced tasso or lean baked ham .
2 tbsps vegetable oil .
2 whole bay leaves .
4 c sliced onions

Directions

Step #1 In a heavy 7- or 8-quart pot or kettle, heat the oil over high heat.
Step #2 Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning.
Step #3 As the pieces brown, remove them to a platter.
Step #4 Cool the chicken & remove the meat from the bones.
Step #5 When all the chicken is browned & removed, tasso, add the vegetables, parsley, & pork to the pot.
Step #6 Reduce the heat to medium & cook, stirring frequently, for about 15 mins, or until the vegetables & meat are browned.
Step #7 Add the sausages & seasonings & continue cooking & stirring for 5 mins more, then add the reserved chicken meat, rice, & 3 c of stock.
Step #8 Mix carefully.
Step #9 Raise the heat to high & bring to a boil, then cover the pot & turn the heat to very low.
Step #10 Cook for 45 mins, uncovering from time to time to stir.
Step #11 If the stock is absorbed before the rice is cooked, add more as needed.
Step #12 Uncover the pot during the last 10 mins of cooking & raise the heat to medium.
Step #13 Stir carefully & frequently as the rice dries out.
Step #14 Serve at once.
Enjoy the Jambalaya recipe