Chicken And Sausage Jambalaya

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 4 lbs fryer chickens, cut in small serving pieces
• 1 1/2 tablespoons salt
• 3 teaspoons cayenne pepper
• 2 teaspoons black pepper, freshly ground
• 2 teaspoons pepper
• 1 lb lamb sausage, smoked,sliced 1/2" thick
• 2 large yellow onions, chopped fine
• 2 medium bell peppers, chopped fine
• 3 celery ribs, chopped fine
• 2 teaspoons fresh basil, chopped (or 1/2 tsp dried)
• 5 tablespoons dark roux
• 1 pint chicken stock
• 6 ounces tabasco sauce
• 2 cups raw rice
• 1 cup green onion, chopped
• 1 cup parsley, chopped

Recipe

• 1 cut the fryer into small serving pieces.
• 2 in a small bowl, mix together the salt and peppers.
• 3 season the chicken with half this mixture.
• 4 place a dutch oven or other large heavy pot over medium heat, add the sausage, and brown on all sides.
• 5 remove.
• 6 add the chicken to the pan, brown on all sides, and remove.
• 7 pour off any excess fat.
• 8 reduce the heat, add the onions, bell peppers and celery, and saute for 20 minutes, stirring occasionally.
• 9 stir in the herbs and the rest of the salt-pepper mixture and saute for a few minutes more.
• 10 stir in the roux and let cook for a few minutes, to get it good and hot.
• 11 then slowly add the chicken stock until the mixture is a little thicker than a gumbo but not as thick as a stew.
• 12 stir in the tabasco and let the mixture simmer slowly for 20 minutes, stirring often.
• 13 then add the sausage and chicken, cover, and cook over low heat until the chicken is very tender, stirring occasionally.
• 14 a young fryer will take 45 minutes to an hour, an older fryer or roasting chicken will take longer.
• 15 meanwhile, steam the rice.
• 16 when the chicken is tender, remove it to a serving platter.
• 17 transfer the rice to a large mixing bowl, and gradually add the jambalaya base until you get the consistency you like.
• 18 you will probably not use all the jambalaya base for this quantity of rice.
• 19 store the excess in the refrigerator for 3-4 days or freeze it.
• 20 add the green onions and parsley and mix well.
• 21 serve on plates with the chicken alongside.
• 22 (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).