Jambalaya (kosher)

4 servings

Ingredients

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Directions

Chicken, homemade sausage, vegetables, and rice cook with aromatic herbs, and spices in this version of jambalaya. The mixture cooks in chicken broth, and the rice absorbs the broth to become moist, fluffy, richly seasoned by the the meats, vegtables, and seasonings.

Creole jambalyas contaon ham and pork sausages, but this adaptation is authentic in all other respects. 2 tb Vegetable Oil 4 ea Chicken thighs with legs, disjointed 3 c Onions; chopped ½ c Green Pepper; chopped 1 c Scallion Tops (green part only); thinly sliced 1 tb Garlic; minced 3 tb Parsley; fresh; chopped 1½ ts Black Pepper; fresh; ground 1-2 ts Salt ½ ts Chili Powder ¼ ts Cayenne Pepper; ground ½ ts Bayleaf; crushed ¼ ts Basil; dried 1 lb Homemade Creole Sausage (see recipe); shaped into 1 ½ inch balls 1 ½ c White Rice; raw; long-grained 3 c Chicken Broth In a 8-quart pot, heat the oil over moderately high heat. Brown the chicken pieces well all over, turning them as necessary. Transfer the browned chicken to a bowl, leaving the drippings in the pot. To the pot add the chopped onions, green pepper, scallion tops, garlic and parsley. Reduce the heat to medium and cook, stirring often, for 12 to 15 minutes, until the vegetables are beginning to brown. Stir in the seasonings, then add the sausage balls. Cook for about 5 minutes, shaking the pan often to lightly brown the sausage all over. Now sprinkle in the rice, add the chicken broth, stir gently, and return the browned chicken pieces to the pot. Raise the heat to bring the liquid to the boil, then turn down the heat to low so the broth boils gently. Cover the pot, and cook for 45 minutes, stirring occasionally. The rice should always be covered by liquid, and the chicken pieces should be so all sides are in the gravy from time to time. Taste after 45 minutes. If the rice is not tender and fluffy, continue cooking, covered. When the rice is done, remove the cover and cook for another 10 minutes to dry out the rice a bit. Stir as necessary to keep the rice from sticking. Serves 4. From: International Cooking For The KosherHome By: Betty S. Goldberg Submitted By SAM LEFKOWITZ On 11-10-94

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