CHICKEN & SAUSAGE JAMBALAYA
(Serves 30 yankees....about 20 cajuns!)
(Makes 20 Servings)
- 3 pounds onions, finely
chopped
- salt & pepper
- 6 bunches green onions,
chopped
- 1/2 bunch parsley, chopped
- 1/2 pod garlic, chopped
- 4 chickens, cut up
- red pepper
- garlic powder
- 4 pounds smoked sausage (like
kelbasa)
- cooking oil
- 20 cups of water
- Kitchen Bouquet
- 6 chicken bouillon cubes
- 10 cups rice (raw, long grain, unconverted)
First, you must have a heavy pot such as cast iron,
and all is cooked in the same pot. Finely chop onions
and place in a separate bowl. Salt and pepper them.
Chop parsley and garlic and put in a separate bowl
and salt and pepper them. Cut up chicken and salt and
pepper both sides. Sprinkle chicken lightly with red
pepper (go easy here!) and garlic powder. Cut smoked
sausage into one-inch pieces. Brown the chicken in
deep hot oil. Do not cook long or chicken will fall
apart later. After all the chicken is browned, take
out some of the oil and brown the sausage. After browning
the sausage, take nearly all of the oil out. Now you
are ready to cook the seasonings. It takes very oittle
oil as the onions will make juice. Saute the onions
until tender. Add green onions, parsley and garlic.
Cook until green onions are wilted. Now add water to
seasonings. Add Kitchen Bouquet to water to give dark
brown color. Add 6 chicken bouillon cubes. Put meat
back into pot piece by piece. This way you will keep
unnecessary oil out. Bring water to a boil fairly rapidly.
While waiting for water to boil, add salt until the
juice tastes a little too salty. Add black and red
pepper to taste. Once water boils a few minutes, cut
fire very low and add raw rice. Mix rice in the juice
and meat. Cover and keep fire low. Stir only twice.
If rice appears too wet, remove top near the end of
cooking. Cook until rice is done.
Mr. Joe Nicolosi River Roads Recipes II, A
Second Helping |