Wednesday, July 21, 2010

Recipe: Chicken and Sausage Jambalaya

The dish I made on the show is Cajun, or brown, jambalaya, as opposed to red Creole jambalaya.  It gets its color and a lot of flavor from deeply browning the proteins and onions and deglazing the pans with bits of water, so you really don't want to skimp on those steps.

You also really have to use homemade stock for this.

I'll try to post this exactly as I did it on the show, since it came out really damn good.

Chicken and Sausage Jambalaya
Inspired by Donald Link's Real Cajun

5 chicken leg quarters
2 pounds andouille or other Cajun-style sausage (mine were Louisiana Hot Links from Whole Foods), 1/2" slice
3 large Vidalia onions, diced
2 green bell peppers, diced
4 ribs celery, diced
5 cloves garlic, minced
6 cups chicken stock
3 cups rice
Tony Chachere's Creole Seasoning (can't say how much)

The night before, thoroughly dry chicken leg quarters and dust generously with Tony's.  Roast in the oven for an hour or so until they're good and done. (Don't worry about overcooking it. This is dark meat.) Let these cool and shred the meat from the bones; also chop the skin into small pieces.

In a non-nonstick skillet over medium heat, add half of the sausage.  Pour off most of the fat as it renders out.  Brown the sausage thoroughly, and when brown bits form in the pan deglaze it with a little bit of water.  Pour the water into the plate that will eventually hold the sausage.  Remove the sausage to the plate, deglaze one more time, and repeat with the other pound of sausage.

Meanwhile, heat up some peanut oil in a large Dutch oven (cast iron, ideally) over medium-high heat and add the onions.  Cook, stirring, for 45 minutes or so.  Deglaze the pan via the same process as above, but just stir the brown liquid into the onions.

Add the peppers and celery and saute for about five minutes.  Add garlic and saute for about one more minute.  Add the sausage (and brown juice), the chicken, and the stock.  Season generously with Tony's.  Bring to a boil.

Add rice, give it a stir, and let it boil uncovered for a few minutes.  Cover and simmer for about 30 minutes, stopping to "turn" the jambalaya periodically--fold the jambalaya up from the bottom gently.  (You don't want to break up the rice.)  Turn off the heat and let it sit covered for another ten minutes or so.

Serve with Tabasco, crusty bread, and lots of cold beer.

1 comment:

  1. This was some pretty amazing stuff. I brought some home to eat today, but I'm pretty sure Scott polished it off, standing at the kitchen counter last night. I'm looking forward to making it myself--I think I'll throw in some seafood (at the end, right before serving, as per Jonathan's instructions, so it won't overcook).