Ric Orlando's Chicken and Sausage jambalaya


With Mardi Gras right around the corner, her is a simple family sized jambalaya recipe to keep them all fortified while partying!

Creole Chicken and Sausage Jambalaya
This is a slowly cooked, dark and earthy, OMG delish stew, the real deal, baby!
 It uses chicken as a base, but you can also add other stuff like duck, ham, shrimp, leftovers...you name it.

Makes enough for 4 to eat twice at least


3 lbs natural or local chicken or chicken thighs
2 bayleaves
2 springs thyme
1 tsp black peppercorns
Vegetable oil, or bacon fat, pork fat, duck fat...no need for olive oil here
1 pound andouille sausage, sliced
6 cups of the  TRINITY (That’s two cups  each of medium dice  bell peppers, celery and onion)
1/2 cups scallions. chopped
1/2 cups parsley, chopped
2 tbls Cajun seasoning mix
1 tbls dry thyme
6 cups chicken cooking liquid (see below)
4 cups tomato juice

6 cups long grain white
tabasco
worcestershire
more parsley and scallions for garnish


The chicken braising will take at least 45 minutes, so make time!
Put the chicken thighs, bay leaves, thyme and peppercorns in a pot. Cover with lightly salted water. Taste the water first. It should not be as salty as the sea, but mildly salty like a very light broth. Bring to a boil . Skim any scum that may accumulate. Once it boils, reduce heat to a simmer. Simmer for 30-40  minutes or until the chicken is fully cooked. Let the chicken cool in the broth for a few minutes. Strain. Reserve the broth and the bird separately.  
Once cooled, pull all of the meat from the chicken and roughly chop.  Set aside.

In a heavy casserole pan, add the sausage and lightly brown in a little bit of veg oil.
Add the trinity and wilt until soft but not brown.
 Add the Cajun seasoning and cook in for a minute.
Add the scallions, herbs, rice and stir well to coat with the juices in the pot.
And the chicken meat, dry thyme and Cajun seasoning and stir to coat.
 Cook a few minutes and then add tomato juice and reserved chicken broth. Bring to a boil. Once boiling reduce the heat to a low simmer and cover tightly.
Allow to simmer for about 30 minutes, then turn off the heat but leave it covered for a few more minutes to “simmer down”.  
Pick up the palate by adding dashes of Worcestershire and Tabasco to taste.
Serve garnished with chopped scallions and with hot sauce on the side

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