Table 36 Chef's Table Chicken and Sausage JambalayaThis month’s Chef’s Table takes us to New Orleans.  My mother’s side of the family (as well as some other very close friends of mine) are from The Big Easy, and I definitely have a soft spot for the cuisine.  A lot of the creole and cajun food is heavy and seafood (for good reason).  However, I’ve found that with the prevalance of shellfish allergies out there, it’s nice to have a turf option for people.

This recipe blends a variety of flavors with just enough heat to warm up a winter night.

 

2 lbs. Boneless Chicken, white and dark meat, cubed

1 lb. Andouille Sausage, cubed or cut in half moons

1 ¼ cups White Rice

10 ounces Onions, chopped

5 ounces Green Bell Pepper, chopped

3 ounces Jalapenos (pickled or fresh), chopped

5 ounces Celery, chopped

2 Tblsp. Garlic

1 Tblsp. Thyme

8 ounces Diced Tomatoes

2 oz. Green Onions

1 Tblsp. Hot Sauce

Salt

Pepper

¼ tsp.Cayenne

¼ cup Parsley

2 Tblsp. Olive Oil

2 Bay leaves

32 oz.  chicken stock

 

Season and brown chicken and sausage in olive oil in a heavy pot.  Remove meat and drain about half of the fat.  Add onions, bell pepper, and celery.  Sweat, scraping the bottom of the pot for 3-4 minutes or until vegetables are soft.  Add garlic, jalapenos and cayenne.  Stir and cook for 1-2 minutes.

 

Add Rice.  Stir and cook for about 2 minutes or until rice just begins to become translucent.  Add tomatoes, chicken broth, thyme, hot sauce and bay leaf.  Stir and taste for seasoning.  Bring to a simmer, turn heat down to low and cover for 30 minutes.

 

After rice is cooked stir in green onions.  Garnish with parsley.

 

Yield – 10 servings

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