Almost Traditional Jambalaya |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 8 |
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It is almost traditional because I use drumsticks instead of cubed chicken. So sue me-I like tearing meat off bones! Ingredients:
1 large onion, chopped |
1 green bell pepper, chopped |
3 stalks celery with leaves, chopped |
6 cloves garlic, chopped |
1 pound andouille or smoked sausage, quartered and sliced |
8 chicken legs (drumsticks) |
3 teaspoons cayenne pepper |
1 teaspoons salt |
1/2 cup vegetable oil |
3 bay leaves |
3 cups rice |
6 cups water |
2 green onions, chopped |
Directions:
1. In large iron Dutch oven heat oil over medium heat.
2. Season chicken with 1 tsp salt and 1 tsp cayenne. Add chicken to pot
3. and sear and turn until all sides are brown, scraping bottom of pan to loosen browning bits. Remove from pot.
4. Add sausage and sear until brown, scraping bottom regularly.
5. Add veggies and garlic and remaining cayenne and salt to sausage. Cook for about 20 minutes, stirring regularly and scraping bottom until mixture is a dark caramel color.
6. Add rice, tossing it until thoroughly coated.
7. Add water and bay leaves. Stir thoroughly.
8. Add drumsticks back into pot and bury them.
9. Cover and cook over medium low heat for 30-35 minutes, until rice is
10. cooked and all liquid is absorbed. Do not removed lid during cooking
11. time.
12. Remove from heat and stir in green onions. Let sit covered for 10 minutes.
13. Taste before serving and add salt as needed to bring out flavors.
14. To make it more traditional, substitute three chicken breasts or six chicken thighs chopped into cubes for the chicken legs. With this change, you can leave the chicken in the pot when you add the sausage.
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