Prep 20 mins
Cook 1 hr
- 4 lbs fryer chickens, cut in small serving pieces
- 1 1⁄2 tablespoons salt
- 3 teaspoons cayenne pepper
- 2 teaspoons black pepper, freshly ground
- 2 teaspoons white pepper
- 1 lb pork sausage, smoked,sliced 1/2" thick
- 2 large yellow onions, chopped fine
- 2 medium bell peppers, chopped fine
- 3 celery ribs, chopped fine
- 2 teaspoons fresh basil, chopped (or 1/2 tsp dried)
- 5 tablespoons dark roux
- 1 pint chicken stock
- 6 ounces Tabasco sauce
- 2 cups raw rice
- 1 cup green onion, chopped
- 1 cup parsley, chopped
- Cut the fryer into small serving pieces.
- In a small bowl, mix together the salt and peppers.
- Season the chicken with half this mixture.
- Place a Dutch oven or other large heavy pot over medium heat, add the sausage, and brown on all sides.
- Add the chicken to the pan, brown on all sides, and remove.
- Pour off any excess fat.
- Reduce the heat, add the onions, bell peppers and celery, and saute for 20 minutes, stirring occasionally.
- Stir in the herbs and the rest of the salt-pepper mixture and saute for a few minutes more.
- Stir in the roux and let cook for a few minutes, to get it good and hot.
- Then slowly add the chicken stock until the mixture is a little thicker than a gumbo but not as thick as a stew.
- Stir in the Tabasco and let the mixture simmer slowly for 20 minutes, stirring often.
- Then add the sausage and chicken, cover, and cook over low heat until the chicken is very tender, stirring occasionally.
- A young fryer will take 45 minutes to an hour, an older fryer or roasting chicken will take longer.
- Meanwhile, steam the rice.
- When the chicken is tender, remove it to a serving platter.
- Transfer the rice to a large mixing bowl, and gradually add the jambalaya base until you get the consistency you like.
- You will probably not use all the jambalaya base for this quantity of rice.
- Store the excess in the refrigerator for 3-4 days or freeze it.
- Add the green onions and parsley and mix well.
- Serve on plates with the chicken alongside.
- (You can also bone the chicken and return it to the jambalaya base before mixing with the rice, but I prefer to serve it separately so that everyone can pick the part they like).