Side Pannel
Chicken and Sausage Jambalaya
Chicken and Sausage Jambalaya
- Recipe Submitted by ADMIN on 09/26/2007
Category: United States, Poultry
Ingredients List
- 1 pk Chicken thighs (6 count)
- 1/2 pk Polish kielbasa (or other
- -smoked sausage), sliced
- 1/2 Bell pepper; chopped
- 5 Stalks celery; chopped
- 3 lg White onions; chopped
- 2 Cloves garlic; chopped fine
- 1/4 c Peanut oil
- 2 c White rice
- 2 1/2 c Water
- 1 cn (12 oz) beer
- Flour to coat chicken
- 1 1/2 ts Rosemary
- 1 ts Thyme
- A handful of chopped parsley
- Salt to taste
- Lots of cayenne pepper
Directions
Start off by washing the chicken and placing it skin side down on a plate
(you can remove the skin if you want). Now, depending on how spicy you want
it, coat the chicken with Cayenne pepper until very red (I use a LOT of
Cayenne in mine). Don't worry about getting it too hot, since this is the
majority of the pepper you are going to add and it will cook into the rest
of the dish. Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot
(don't use thin aluminum or stainless steel since the rice will tend to
stick and burn if you're not really careful). Place the flour in a paper
bag (season the flour lightly with salt, cayenne pepper, black pepper,
garlic powder, etc). Place a couple of pieces of chicken at a time into the
bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about cooking it
all the way through just yet. Remove the chicken. Now place the onions,
celery, garlic and bellpepper into the pot (along with a bit more oil if
necessary) and saute them until the onions are transparent, scraping the
bottom of the pot often. Add the rosemary, thyme and parsley and cook for a
minute or so.
(you can remove the skin if you want). Now, depending on how spicy you want
it, coat the chicken with Cayenne pepper until very red (I use a LOT of
Cayenne in mine). Don't worry about getting it too hot, since this is the
majority of the pepper you are going to add and it will cook into the rest
of the dish. Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot
(don't use thin aluminum or stainless steel since the rice will tend to
stick and burn if you're not really careful). Place the flour in a paper
bag (season the flour lightly with salt, cayenne pepper, black pepper,
garlic powder, etc). Place a couple of pieces of chicken at a time into the
bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about cooking it
all the way through just yet. Remove the chicken. Now place the onions,
celery, garlic and bellpepper into the pot (along with a bit more oil if
necessary) and saute them until the onions are transparent, scraping the
bottom of the pot often. Add the rosemary, thyme and parsley and cook for a
minute or so.
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