Aurora Catering's

Homemade Chicken & Sausage Jambalaya
Yield - 2 - 1/2 Gallons

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Ingredients
1 TBSP PEANUT OIL
1 6-7 LBS CHICKEN HEN (Cut into 12 pieces)
3 LBS SMOKED SAUSAGE (Sliced)
2 LBS ONIONS (Diced)
1/2 LBS BELL PEPPER (Diced)
1/2 LBS CELERY (Chopped)
1 -1/2 TBSP MINCED FRESH GARLIC
1 SPRIG WHOLE FRESH THYME LEAVES
4 LEAVES FRESH BASIL
1 -1/2 TSP LOUISIANA (CAYENNE BASED) HOT SAUCE
1/2 TSP BLACK PEPPER
3 QUARTS CHICKEN STOCK (see Recipe)
2 QUARTS LOUISIANA LONG GRAIN RICE

Method
Heat 10 quart Dutch oven over medium/high heat for 2-3 minutes before adding oil, this will eliminate oil from popping and splattering. Add hen and brown for 7-10 minutes, add sausage and continue to brown (about 20 minutes) or until all sides of the chicken are a dark red/brown color. This is very important, for a thick amount of "graton" should form on the bottom of the Dutch oven. This is all of the color an flavor of a true jambalaya.

Add the onions, bell pepper, and celery to de-glaze the bottom of the oven, reduce heat and simmer until onions are soft (About 20 minutes). Add remaining ingredients and simmer an additional 10 minutes.

Add stock, and simmer for 20 minutes the chicken will pull from the bone and become very tender. Increase heat to high and add rice, bring pot to boil, stirring to insure that rice does not stick to the bottom of the Dutch oven. Reduce heat to low, cover with tight fitting lid (do not remove for 20 minutes). Open Dutch oven, gently fold jambalaya, recover and allow to steam for an additional 10 minutes. Serve.

Plate Presentation
Serve the jambalaya straight from the pot. It is beautiful in presentation and will retain the heat well for seconds.
On the table have on hand Louisiana hot sauce and a cayenne vinegar bottle.

Chef's Notes:
There are many recipes for jambalaya but this is the one I cook at home for my family.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.