Chicken Jambalaya

By JDARK

Ingredients

• 2 tablespoons vegetable oil
• 4 pounds chicken
• 4 cups chopped onion
• 3/4 cup chopped green peppers
• 3/4 cup thinly sliced green shallot
• 1 tablespoon finely minced garlic
• 3 tablespoons finely minced fresh parsley
• 1/2 cup finely chopped lean baked ham
• 1 pound pork, cut into 1/2-inch cubes
• 6 Creole smoked sausages, sliced 1/2-inch thick
• 3 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon chili powder
• 2 whole bay leaves
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cloves
• 1/4 teaspoon dried basil
• 1/8 teaspoon mace
• 1 1/2 cups rice
• 3 cups water

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

In a heavy 7 to 8 quart pot, heat the oil over high heat. Brown the chicken parts in the hot oil, turning them frequently. As the pieces brown, remove them to a large platter. When all chicken is browned and removed, add the vegetables, parsley, ham and pork to the pot. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and pieces of meat are browned. Add the sausage and the seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken parts, rice and water. Mix gently.

Step 2

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low. Cook for 45 minutes, uncovering from time to time to stir. Uncover the pot during the last 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.