Chicken and Sausage Jambalaya

This Recipe is from Alex Patout's Louisiana Restaurant

At Alex Patout's Louisiana Restaurant the lighting is subdued, the service polished, the linens impeccable, and the food and wine superior." ~ Gourmet Magazine

720 St. Louis Street, New Orleans, Louisiana 70115
Phone: (504) 525-7788 Fax: (504) 525-7809

2025 Lakeshore Dr. Mandeville, LA 70448
Phone: (985) 626-8500

Course: Meat and Poultry

Ingredients:

Instructions:

Place a Dutch oven or other large heavy pot over medium heat, add the sausage and brown on all sides. Remove. Add the chicken to the pan, brown on all sides and remove. Pour off any excess fat. Reduce the heat, add the onions, bell peppers and celery, and sauté for 20 minutes stirring occasionally.

Stir in the herbs and the rest of the salt-pepper mixture and sauté for a few minutes more. Stir in the roux and let cook for a few minutes, to get it good and hot. Then slowly add the chicken stock until the mixture is a little thicker than a gumbo but not as thick as a stew. Stir in the Tabasco and let the mixture simmer slowly for 20 minutes, stirring often.

Then add the sausage and chicken, cover and cook over low heat until the chicken is very tender, stirring occasionally. A younger fryer will take 45 minutes to an hour; an older fryer or roasting chicken may take longer. Meanwhile, steam the rice. When the chicken is tender, remove it to a serving platter. Transfer the rive to a large mixing bowl, and gradually add the jambalaya base until you get the consistency you like. (You will probably not use all the jambalaya base for this quantity of rice. Store the excess in the refrigerator for 3-4 days, or freeze it.) Add the green onions and parsley and mix well.

Serve on plates with the chicken alongside. (You can also bone the chicken and return it to the jambalaya base before mixing with the rice, but I prefer to serve it separately so that everyone can pick the part he likes.

Serves: 6-8

Additional Notes:
Typically, jambalaya is made from leftovers, which become a savory base into which rice is mixed to get an entirely new meal. Shrimp Creole, smothered meat, poultry and game all work wonderfully this way. This recipe will show you how to make jambalaya from scratch; once you get the idea, you can take it from there.
 

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