Let the good times roll with a Mardi Gras dish that leaves the cook free to two-step instead of standing guard in the kitchen. This chicken and Cajun sausage jambalaya can be made ahead, whenever it's convenient. A quick trip to the store for French bread, pecan pralines or pecan ice cream, and chicory coffee rounds out the preparation for this supper of Louisiana favorites.
Andouille (pronounced awn- DWEE) is a heavily smoked, coarsely ground, spicy Cajun sausage. Outside of Louisiana, it is available in specialty-food stores and through mail-order and online sources. Linguisa, Polish sausage or chorizo can be substituted.
If you make the jambalaya ahead, about 40 minutes before serving time, add a little stock or water to the jambalaya and gently reheat it atop the stove or in the oven. The large amounts of black pepper and cayenne are typical of Louisiana fare, but can be reduced (or increased) to suit personal tastes.
(c) Cole Publishing Group
5 tablespoons peanut oil
2 pounds boneless chicken breast, cubed, or 4 pounds drummettes
1 pound andouille or other smoked, spicy sausage
2 onions, chopped
2 ribs celery, chopped
1 carrot, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tablespoons flour
1 can (28 ounces) plum tomatoes, drained and chopped
1 teaspoon each: cayenne pepper and dried thyme
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 cups chicken stock
2 cups long-grain white rice
1/4 cup chopped parsley, for garnish
In a 6-quart Dutch oven over medium-high heat, heat 2 tablespoons oil and saute chicken until light brown (about 10 minutes); remove and set aside.
Cut andouille sausage into 2 1/2 -inch pieces. In same Dutch oven over medium heat, saute andouille until lightly browned (about 10 minutes). Remove with a slotted spoon and drain on paper towels.
In remaining oil over medium heat, saute onions, celery, carrot, bell pepper and garlic until golden brown (10 to 12 minutes). Stir in flour and cook until light brown (about 10 minutes). Stir in tomatoes. Season with cayenne, thyme, salt and pepper.
Add chicken stock; bring to a boil over medium-high heat and add rice and chicken. Reduce heat to a simmer and cook, covered, until liquid is absorbed and rice is tender (about 20 minutes). Stir in reserved andouille and cook 15 minutes more. Garnish with parsley; serve hot.
Pub Date: 02/14/99