We Eatt


Jambalaya Creole Chicken

Recipes >> One Dish Meals >> Jambalaya Creole Chicken

Jambalaya Creole Chicken
 

Security

Public
(Public for All)
 

This is a creole version of jambalaya -- so when it comes out its color will be more green than what you might expect (I expected red). It's tastes warm and spicy.

Ingredients

  • 6 Chicken Thighs
  • 1/2 link polish sausage
  • 1/2 green bell pepper
  • 5 celery stalks
  • 3 large white onions
  • 2 garlic cloves
  • 1/4 cup canola oil
  • 2 cups white rice
  • 2 1/2 cup water
  • 1 beer (12 ounce)
  • 1 1/2 tsp rosemary
  • 1 tsp thyme
  • 1 tsp parsley
  • 1 tsp cayenne
  • Flour

Method


Wash chicken a place skin down on a plate -- you can use chicken breasts if you want, but the dark meat chicken will have more flavor.

Dust the chicken with cayenne pepper -- the spice you add to chicken will be in the rest of the dish, so don't be scared! Lightly coat the skin side too. Let sit for 15 minutes.

Heat oil in the bottom of a large cast iron pot (stainless steel would work too). This is a one dish meal, so make sure you can fit all the chicken and cooked rice in it!

Place the flour in a paper bag with some salt, pepper, garlic, cayenne -- basically just some seasoning. Place the chicken a couple piece at a time in the bag and shake to coat. If you haven't tried this method -- it works spectacularly well for fried chicken as well.

Fry the chicken in oil until golden brown -- don't worry about cooking all the way through. Remove the chicken.

Dice the onion, celery, garlic and bell pepper. Add to the oil (adding a bit of oil if needed), and saute until onions are translucent. Use a flat wooden spoon and try to scrape off the bottom of the pan often.

Add the rosemary, thyme, and parsley and cook for another minute.

Slice the sausage, and add them and the chicken back into the pot. Add a small amount of water, enough for about 1/4 inch across the pan. Turn heat to low, cover and simmer for 30 minutes. Stir frequently, again scraping the bottom to keep it from burning.

The chicken will break up naturally, but you can help it along by breaking with your spoon as well.

Wash the rice in a colander until the water runs dry (this removes the starch).

When the chicken is fully cooked, add the washed rice to the pot, and stir. Add remaining water and the beer. Cover and cook for 30 minutes (maybe as much as 40) until the rice is tender.

Stir every 5 minutes, scraping bottom to keep from burning.

Serve and receive praise.

Recipe is courtesy of: Chef Lee from Houston, TX

Media

Photos:

None


Comments



Love this Recipe?

If you create an account, or log in, you'd be able to add this recipe to your cookbook, and share it with your friends.

Log in Sign Up
 

Jesse Wolgamott

jwo

Jesse Wolgamott

Influences: Italian, Texas BBQ, and Mexican

Location: Richmond, TX

Favorite Piece of Cooking Equipment: Set of Knives (can't narrow to 1)

Favorite Recipes: Lasagna for comfort. Chilada for beers. Chocolate cupcakes for dessert. Baked Potato Soup.

What else? ehh.. not really.

View Recipes