Chicken & Sausage Jambalaya

Typically, jambalaya is made from leftovers, which become a savory base into which rice is mixed to get an entirely new meal.  Shrimp Creole, Chicken Stew and 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.

1 fryer, 3-4 pounds 3 celery ribs, chopped fine 
1-1/2 TBS salt1/2 teaspoon dried basil
3 teaspoons ground red pepper1/2 teaspoon dried thyme
2 teaspoons ground black pepper4-5 TBS dark roux
2 teaspoons ground white pepper2 cups chicken stock
1# smoked pork sausage sliced 1/2 thick         5-6 shots Tabasco sauce
2 large onions, chopped fine2 cups rice
2 medium bell peppers, chopped fine1 cup chopped green onions
 1 cup chopped parsley

Cut the fryer into small serving pieces.  In a small bowl, mix together the salt and peppers.  Season the chicken with half this mixture.  Place a Dutch oven or other large heavy pot over medium heat, add the sausage, and brown on all sides, and remove.  Pour off any excel 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-peppers 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 young fryer will take 45 minutes to an hour; an older fryer or roasting chicken may take longer.  Meanwhile, cook the rice.  When the chicken is tender, remove it to a serving platter.  Transfer the rice 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 debone the chicken and return it to the jambalaya base before mixing with the rice.

Serves 6 - 8.