Jambalaya
2 Tbsp vegetable oil
3-4 lbs. chicken parts
4 cups chopped onion
3/4 cups chopped green pepper
3/4 cups thinly-sliced green onion tops
3/4 cup diced celery
1 Tbsp finely-minced garlic
3 Tbsp finely-minced fresh parsley
1/2 cup chopped tasso or lean baked ham
1 lb. lean pork, cut into 1/2-inch cubes
1 lb. andouille or other smoked, spicy pork sausage, sliced 1/2-inch thick
2 tsp. salt
1/2 tsp. freshly-ground black pepper
1 tsp. cayenne
1/2 chili powder
2 whole bay leaves
1/4 tsp. dried thyme
1/8 tsp. ground cloves
1/4 tsp. dried basil
1/8 tsp. mace
1-1/2 cups long-grain white rice
3-4 cups chicken stock
1 tsp. Tabasco, or to taste
In a heavy 7- or 8-quart pot or kettle, heat the oil over high heat.
Brown the chicken parts in the hot oil, turning them frequently with
long-handled tongs to ensure even browning. As the pieces brown,
remove them to a platter. Cool the chicken and remove the meat from
the bones.
When all the chicken is browned and removed, add the vegetables,
parsley, Tasso, and pork to the pot. Reduce the heat to medium and
cook, stirring frequently, for about 15 minutes, or until the
vegetables and meat are browned. Add the sausages and seasonings and
continue cooking and stirring for 5 minutes more, then add the
reserved chicken meat, rice, and 3 cups of stock. Mix gently.
Raise the heat to high and bring to a boil, then cover the pot and
turn the heat to very low. Cook for 45 minutes, uncovering from time
to time to stir. If the stock is absorbed before the rice is cooked,
add more as needed. Uncover the pot during the last 10 minutes of
cooking and raise the heat to medium. Stir gently and frequently as
the rice dries out. Serve at once.
(Adapted from _The New Orleans Cookbook_ by Rima & Richard Collin)
--
Mary McGhee
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