Chicken Jambalaya

1 chicken, boiled
2 T oil
4 C onion, chopped
3/4 C green pepper, chopped
3/4 C scallions, thinly sliced
1 T garlic, minced
3 T parsley, minced
1/2 C tasso ham
1 lb pork tenderloin, cut into small cubes
6 Andouille sausages, thinly sliced
1/4 t cayenne
1/2 t chili powder
2 bay leaves, crushed
1/4 t thyme
1/8 t cloves
1/4 t basil
1/8 t mace
1 C long grain Basmati rice
3 C reduced chicken stock
salt and freshly ground black pepper to taste

Boil the chicken in a large kettle, reserving the stock, then cut the meat into bite size pieces. Meanwhile, boil the stock in a separate pot until it is reduced to 3 C. Return the chicken pieces to the kettle, browning in hot oil, turning frequently. Remove the meat to a platter. Now add the vegetables, parsley, tasso, and pork to the kettle. Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, until the vegetables and pieces of meat are browned. Add the Andouille and seasonings, and continue cooking and stirring for 5 minutes more, then add the reserved chicken pieces, rice and stock. Mix gently.

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

My friend Vern Baxter's version, adapted from the superb New Orleans Cookbook by Rima and Richard Collin.

Take me higher...
Introduction to the PSK PSK Search Recent Additions CA Archive CA Links Feedback Appreciated !