Southern Easy Recipes
Southern Easy Recipe Chicken and Sausage Jambalaya
New Orleans Recipes
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• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
Chicken and Sausage Jambalaya
-----------------------------
1 package chicken thighs (6 count)
1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage),
sliced
1/2 bell pepper, chopped
5 stalks celery, chopped
3 large white onions, chopped (DO NOT use a food processor)
2 cloves garlic, chopped fine
1/4 cup peanut oil
2 cups white rice (regular white rice. NOT Minute rice!!!)
2-1/2 cups water
1 12oz beer
flour to coat chicken
1-1/2 teaspoons Rosemary
1 teaspoon Thyme
A handful of chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper
Start off by washing the chicken and placing it skin side down on a
plate (you can remove the skin if you want). Now, depending on how
spicy you want it, coat the chicken with Cayenne pepper until very red
Turn the chicken pieces over and lightly coat the skin side.
Let sit for 15 minutes or so to soak it all up.
Heat the oil in the bottom of a large heavy cast iron or aluminum pot
Place the flour in a paper bag (season the flour lightly with salt,
cayenne pepper, black pepper, garlic powder, etc).
Place a couple of pieces of chicken at a
time into the bag and shake to coat.
Fry the chicken in the oil until golden brown. Don't worry about
cooking it all the way through just yet. Remove the chicken. Now place
the onions, celery, garlic and bellpepper into the pot (along with a bit
more oil if necessary) and saute them until the onions are transparent,
scraping the bottom of the pot often. Add the rosemary, thyme and
parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the pot and
mix well with the vegetables. Turn heat low, cover and simmer for about
30 minutes (until the chicken is tender). Stir the mixture frequently,
always scraping the bottom to keep things from burning (break the
chicken up a bit with the spatula as it cooks. It should break up
naturally as the dish cooks, but this just helps things a little).
When the chicken is cooked, add the washed rice and stir it into
everything for a couple of minutes. Pour the warm beer and the water in
and stir things for another minute or so. Taste it at this point and
adjust the salt if necessary. Now, keeping the heat low, cover the pot
and cook until the rice is tender (anywhere from 30 minutes to an hour).
Stir the mixture every now and then, scraping the bottom of the pot.
