Prep 1 hr
Cook 1 hr 30 mins
I found this recipe in Gourmet Magazine.
- 5 1⁄2 lbs chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
- 4 tablespoons vegetable oil
- 1 1⁄2 lbs andouille sausages or 1 1⁄2 lbs other spicy smoked pork sausage, cut crosswise into 1/4 inch-thick slices
- 3 medium onions, chopped
- 2 celery ribs, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, finely chopped
- 2 cups chicken stock or 2 cups broth
- 1 1⁄2 cups water
- 1 (16 ounce) can tomatoes with juice, drained and chopped
- 1⁄4 teaspoon cayenne (optional)
- 2 1⁄2 cups long-grain white rice, rinsed and drained well
- 1 cup thinly sliced scallion top
- Pat chicken dry and season with salt.
- Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
- Transfer to a bowl as browned.
- Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
- Transfer to a paper-towel-lined bowl as browned.
- Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
- Add garlic and cook, stirring, 1 minute.
- Add 1 cup stock and cook, stirring, 1 minute.
- Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
- Simmer, partially covered, until chicken is tender, about 30 minutes.
- Preheat oven to 325°F.
- Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
- If over 7 cups, boil to reduce.
- Stir rice into cooking liquid (in pot).
- Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
- Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
- Remove from heat and let jambalaya stand, covered, 10 minutes.
- Gently stir in scallion greens, sausage, and salt to taste.
This is wonderful! One thing I will mention is that the spice of this dish depends a great deal on the sausage. My sausage wasn't as spicy as it should have been and like any self-respecting "Cajun" chef would do, I put the bottle of Tabasco sauce on the table. I adjusted the recipe slightly to accommodate brown rice by cooking it for 15 minutes or so before adding the chicken and putting it in the oven. I also don't do skin on chicken for dietary reasons. This dish is delicious and brought back memories of Cajun country!