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Click here for an alphabetical listing of all recipes.Chicken and Sausage Jambalaya
- 6 chicken thighs
- 1/2 package kielbasa
- 1/2 bell pepper, chopped
- 5 stalks celery, chopped
- 3 large white onions, chopped (not in food processor)
- 2 cloves garlic, choppped fine
- 1/4 c. oil
- 2 c. long-grain white rice (not Minute Rice)
- 2 1/2 c. water
- one 12 oz. beer
- flour to coat chicken
- 1 1/2 tsp. Rosemary
- 1 tsp. thyme
- handful of chopped parsley
- salt to taste
- lots of cayenne pepper
Remove chicken skin. Coat chicken with cayenne pepper. Let sit for 15 minutes. Heat the oil in the bottom of a large heavy cast iron or aluminum pot. Place the flour in a paper bag with some garlic powder, black pepper, cayenne pepper, and salt. Place the pieces of chicken in the bag and shake to coat. Fry the chicken in the oil until golden brown (but not completely cooked on the inside).
Remove the chicken. Place the onions, celery, garlic, and bell pepper into the pot (add 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, cook for one minute. Place the sausage slices, chicken, and a bit of water into the pot and mix with vegetables. Turn heat low, cover and simmer for 30 minutes until chicken is tender. Stir frequently, stirring the bottom well.
Add rice and stir. Add beer and water and stir for 1 minute. Keep heat low, cover, and cook until rice is tender, stirring and scraping occasionally.