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Showing posts from February 19, 2017

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 cupseach of medium dicebell 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 th…