Chicken Jambalaya II PDF Print E-mail
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Wednesday, 22 June 2011 15:20

2 medium (2 lbs each) fryers ¼ cup peanut oil 3 tsp Tony Chachere’s Seasoning Mix 1 cup baked ham cut into cubes 1 pound pork sausage sliced into half circles 2 finely chopped large onions 1 finely chopped red bell pepper 1...

 

  • 2 medium (2 lbs each) fryers
  • ¼ cup peanut oil
  • 3 tsp Tony Chachere’s Seasoning Mix
  • 1 cup baked ham cut into cubes
  • 1 pound pork sausage sliced into half circles
  • 2 finely chopped large onions
  • 1 finely chopped red bell pepper
  • 1 finely chopped green bell pepper
  • 1 ½ cups finely chopped celery
  • 4 cloves garlic, minced
  • 1 14 ½-ounce can stewed tomatoes
  • 1 TBS dark brown roux mix
  • 5 cups chicken stock
  • ½ cup dry white wine
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Tabasco sauce
  • 2 ½ cups long grain white rice
  • 1 whole bay leaf
  • ¾ cup green onions, sliced
  • ½ cup fresh parsley, chopped
  1. Wash chicken well and cut into serving pieces, drying well; season chicken with Tony’s
  2. Heat oil in large, heavy skillet that has a lid; allow oil to get hot and start to smoke; fry chicken pieces carefully until they are well browned, remove and set aside
  3. Add ham and sausage to skillet and sauté for 5 minutes, stirring constantly; remove and set aside
  4. Sauté onions, bell pepper, celery, and garlic for 5 minutes over medium heat in oil remaining in skillet
  5. Drain tomatoes and reserve liquid; add tomatoes and roux mix to skillet and sauté for 2 minutes
  6. Return chicken, ham, and sausage to skillet and add chicken stock and reserved juice from tomatoes, and white wine; cook over low heat for 15 minutes
  7. Add remaining ingredients except green onions and parsley; bring to a boil, stir well, cover, and reduce heat to low; cook covered for 30 minutes on very low heat
  8. Remove cover and add green onions and parsley, stir until well blended; cover and allow jambalaya to cook over very low heat for 3 minutes; serve hot

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 02:19