1 hr 20 mins
Michael Dunlap's Note:
Cajun Sausage and Chicken
My Private Note
Units: US | Metric
- 2 lbs mild smoked pork sausage or 2 lbs any high-quality lean smoked pork sausage, sliced 1/4-inch thick
- 2 1/2 lbs boneless skinless chicken thighs
- 1 1/2 lbs onions, diced
- 2 tablespoons minced fresh garlic
- 1 lb tasso, cubed
- 3/4 tablespoon whole fresh thyme leave
- 3/4 tablespoon chopped fresh sweet basil leaves
- 1/2 tablespoon fresh coarse ground black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon red pepper flakes
- 1/3 gallon chicken stock
- 1 1/4 lbs long-grain rice
- 1 tablespoon freshly chopped curly fresh parsley leaves
- 1The most important thing is to use the right equipment so I would suggest to get the following; a 2 gallon cast iron Dutch Oven, a high BTU gas stove. and a large stainless steel Chef's spoon. Use high heat to preheat the Dutch Oven and add the sausage. Use the Chef's spoon, and constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. Normally I use Manda’s sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.
- 2Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- 3Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- 4Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- 5add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- 6After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
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Nutritional Facts for Emile Stieffel's Jambalaya
Serving Size: 1 (937 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 2703.0
- Calories from Fat 1874
- Total Fat 208.2 g
- Saturated Fat 68.1 g
- Cholesterol 555.2 mg
- Sodium 6220.4 mg
- Total Carbohydrate 73.1 g
- Dietary Fiber 2.7 g
- Sugars 12.9 g
- Protein 123.1 g
The following items or measurements are not included: