Jambalaya (DDD)

By hmp13

The Old Coffee Pot Restaurant, New Orleans, LA

Ingredients

• 1 whole chicken, skin removed
• salt & pepper
• basil, chopped
• garlic, chopped
• rosemary, chopped
• 1 tablespoon unsalted butter
• 1 cup diced onion
• 1 cup diced bell pepper
• 1 cup diced celery
• 4 clove garlic, chopped
• 2 1/2 pounds diced andouille sausage
• 4 tablespoons chopped fresh parsley
• 4 tablespoons chopped fresh basil
• 8 cups parboiled long grain white rice
• 1 can tomato sauce
• 8 cups chicken stock
• 1 tablespoon hot sauce
• Salt and freshly ground black pepper

Preparation

Step 1

Remove skin from chicken. Season with salt and pepper, basil, garlic and rosemary. Roast @ 400 for 45 minutes. Cool and shred.

Melt the butter in a medium pot over medium heat. Add the onions, bell peppers, celery, and garlic, and saute until translucent add the sausage and cook until some of the fat renders, 5 to 8 minutes. Add the herbs, rice and chicken, followed by the tomato sauce, stock, hot sauce, and salt and pepper, to taste. Bring to a boil, then reduce to a simmer and cook uncovered until the rice is tender, 20 to 25 minutes, stirring occasionally.

14 oz servings sprinkled with parsley.