Chicken and Sausage Jambalaya Recipe

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Ingredients:

Serving

4 lbs fryer chickens, cut in small serving pieces
1 1/2 tbsp salt
3 tsp cayenne pepper
2 tsp black pepper, freshly ground
2 tsp 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 tsp fresh basil, chopped (or 1/2 tsp dried )
5 tbsp dark roux
1 pint chicken stock
6 oz tabasco sauce
2 cups raw rice
1 cup green onion, chopped
1 cup parsley, chopped

Directions:

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.
Remove.
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).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	764.7 Kcal (3202 kJ)
Calories from fat	288.55 Kcal
		% Daily Value*
Total Fat	32.06g	49%
Cholesterol	630.46mg	210%
Sodium	2072.79mg	86%
Potassium	1236.58mg	26%
Total Carbs	59.21g	20%
Sugars	4.6g	18%
Dietary Fiber	3.53g	14%
Protein	54.11g	108%
Vitamin C	93.3mg	155%
Vitamin A	7.6mg	252%
Iron	29.7mg	165%
Calcium	77.5mg	8%

Amount Per 100 g
Calories	143.48 Kcal (601 kJ)
Calories from fat	54.14 Kcal
		% Daily Value*
Total Fat	6.02g	49%
Cholesterol	118.3mg	210%
Sodium	388.93mg	86%
Potassium	232.03mg	26%
Total Carbs	11.11g	20%
Sugars	0.86g	18%
Dietary Fiber	0.66g	14%
Protein	10.15g	108%
Vitamin C	17.5mg	155%
Vitamin A	1.4mg	252%
Iron	5.6mg	165%
Calcium	14.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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