Chicken Jambalaya
Total Time: 2 hrs 45 mins
Preparation Time: 2 hrs
Cook Time: 45 mins
Ingredients
- Servings: 10
- 1 chicken (3-4#'s, cooked, deboned, reserve broth/clarify)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons bacon fat
- 4 tablespoons flour
- 1 lb smoked sausage, sliced into 1/2 pieces
- 2 medium onions
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 6 cups diced tomatoes
- 1 clove garlic
- 1/4 cup chopped parsley
- 1/3 cup green onion
- 3 cups chicken broth (from the reserve)
- 1/4 teaspoon thyme
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon liquid red pepper seasoning (i use louisiana hotsauce)
- 2 cups long grain rice (not cooked)
- 1 lb fresh shrimp, deveined and shelled
Recipe
- 1 clean and place chicken with 1/2 tsp salt in 6 quart stock pot.
- 2 clean and chop vegetables, smoke sausage, and prepare shrimp while chicken cooks.
- 3 refrigerate prepared meats and vegetables until chicken is complete.
- 4 when chicken is well done, allow to cool enough to handle.
- 5 remove chicken meat from bone, cut into small peices.
- 6 strain chicken broth, reserving 3 cups and allow to cool.
- 7 when broth is cool enough, skim chicken fat from the top of the broth.
- 8 prepare your roux by melting bacon grease, sprinkling flour over hot grease and stir until the roux begins to brown.
- 9 the roux is your thickening agent.
- 10 take care to avoid burning the roux.
- 11 pour roux into large (i use a 16 quart) stock pot, add chicken, broth, vegetables, and sausage.
- 12 mix well.
- 13 add spices (thyme, salt, pepper, cumin, hot sauce).
- 14 mix well, stir in rice, and bring to boil.
- 15 add shrimp, parsley and green onion, simmer covered on low until rice is tender.
- 16 approximately 15 minutes.
- 17 serves 10** i sometimes add tomato juice to my pot if i feel it is to dry.
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