Ric Orlando’s Creole Chicken and Sausage Jambalaya
Nutrition
Calories: 700 kcalCarbohydrates: 71 gProtein: 54 gFat: 22 gSaturated Fat: 6 gCholesterol: 195 mgSodium: 730 mgFiber: 4 gSugar: 8 g
Ingredients
- 3 lbs. natural or local chicken thighs
- 2 bay leaves
- 2 sprigs thyme
- 1 tsp. black peppercorns
- 3 Tbsp. vegetable oil
- 1 lb. andouille sausage sliced
- 6 cups "trinity" 2 cups each of medium diced bell peppers, celery and onion
- 1/2 cup scallions chopped
- 1/2 cup parsley chopped
- 2 Tbsp. Cajun seasoning mix
- 1 Tbsp. dry thyme
- 6 cups chicken cooking liquid
- 4 cups Hannaford Tomato Juice or V8® Vegetable Juice
- 3 cups long grain white rice
- Tabasco sauce
- Worcestershire sauce
- Parsley and scallions for garnish
Instructions
- 1. 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.
- 2. Once it boils, reduce heat to a simmer. Simmer for 30 to 40 minutes or until the chicken is fully cooked. Let the chicken cool in the broth for a few minutes. Strain. Reserve the broth. Once cooled, pull all of the meat from the chicken and roughly chop. Set aside.
- 3. In a heavy casserole pan, add the oil and sausage and lightly brown. Add the trinity and cook until soft, but not brown. Add the Cajun seasoning and cook for a minute. Add the scallions, herbs, rice and stir well to coat with the juices in the pot. Add the chicken meat and dry thyme and stir to coat.
- 4. 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."
- 5. 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.