CHICKEN AND SAUSAGE JAMBALAYA

By Silvermama

Prefer to serve this with yellow rice rather than white.

Ingredients

• 5 1/2 lb chicken pieces
• 4 tbs vegetable oil
• 3 medium onions, chopped
• 1 1/2 lb Andouille or other spicy pork sausage, cut crosswise into 1/4 in slices
• 2 celery ribs
• 4 garlic cloves, finely chopped
• 1 red bell pepper, chopped
• 1 14-16 oz can whole tomatoes
• 2 cups chicken stock or broth
• 1/4 tsp long-grain white rice, rinsed well
• 1/4 tsp cayenne (optional)
• 1 cup thinly sliced scallions

Preparation

Step 1

Pat chicken dry and season with salt. Heat 2 tbs oil in a 10-12 inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6-8 minutes total (add remaining 2 tbs 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 3-4 minutes. Transfer to a paper towel lined bowl as browned.
Pour off all but about 1 tbs 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 and remaining cup stock. Simmer, partially covered until chicken is tender, about 30 minutes.
0 Preheat oven to 325 •
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, covere