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CHICKEN ANDOUILLE JAMBALAYA

1 cut up fryer

2c raw rice

3 c chopped onion

12c chopped bell pepper

12 c chopped green onion

12 c chopped celery

2 tbs chopped garlic

1 c diced ham

3 c sliced andouille sausage

16 oz can diced tomatoes

6 c chicken stock

2 tbs black pepper

1 tsp cayenne

1 tsp chili powder

2 bay leaves

1 tsp thyme

14 tsp cloves

14 tsp allspice

14 tsp coriander

14 tsp cumin

pinch mace

1 tsp Tabasco sauce


Brown the chicken pieces very well on all sides in a large oven proof pan with a lid. Remove to a platter, and brown the ham and sausage slices. Toss the raw rice with the ham, sausage, and hot fat until very well coated. Add chopped vegetables and continue stirring for a few minutes. Return the chicken to the pan, and add all the remaining ingredients. The rice should be completely covered by the liquids. Add a bit more chicken stock if necessary. Bring to a slow boil, cover, and place in a 350° oven for about an hour, or until most of the liquid is absorbed, the rice is tender and retaining its shape, and the chicken is done.


Burk



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