Shut The Fffront Door Sausage Chicken Jambalaya Food

SHUT THE FFFRONT DOOR - SAUSAGE CHICKEN JAMBALAYA

Steps:

• 1. Prep the meats. Cut sausage into 1/4" slices and then into fourths. Chicken should be cut into 1/2 to 1 inch pieces. If you have time and would like to slow-cook the chicken on the bone for more flavor prior to incorporating it into the jambalaya, please see step 6.
• 2. Dice Onion, Dice peppers, Dice celery Heat the oil in a LARGE cast-iron Dutch oven or heavy chili type pot over MEDIUM heat. Add the onions, peppers and celery to the oil. Add 2 tsp of the salt and 1 tsp of the cayenne pepper. Stirring often, brown the vegetables for 15-20 minutes or until caramelized and a dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
• 3. Add the sausage and cook for about 10 minutes or so. Continue to scrape the bottom and sides to pick up the brown bits. If the pan gets super dry and everything begins to stick, add another Tbsp of oil. Season the chicken with the remaining 1 tsp of salt and remaining 1/4 tsp cayenne. Add the chicken and the bay leaves to the pot. If your chicken is mostly cooked already (before putting it into the pot) then this next step will only be a blending step. If the chicken is raw, add to the veggie sausage mixture and cook on medium for 8 - 10 minutes. (Step 6 outlines an optional cooking method for the chicken)
• 4. Add the 3 Cups of brown (uncooked)rice. Blend the rice into the mixture until coated with all of the great ingredients. (and evenly coated) Add the 6 cups of liquid. (all water, or a combination of water, stock, broth, etc...) Remember, you can count the liquid in the can of tomatoes as part of your 6 cups. Add tomatoes at this time as well. Cover and cook on medium heat for 30 to 35 minutes. Remove the pot from the heat and let stand covered for 2 to 3 minutes. Remove the bay leaves and stir in the green onions and parsley.
• 5. Serve with some nice french bread or rolls. Hot sauce should be on hand for those who like things spicier. If the dish is too spicy for you, cut back on the Cayenne pepper, or adjust upward if you like it spicier.
• 6. Optional: I like the flavor and texture of chicken that is cooked a bit slower on the bone. So,this is what I did: I took 3 huge breasts on the bone with skin and cooked them in slow cooker 2 hrs on high with the can of fire roasted tomatoes on top. After 2 hours I took the meat off the bones and discarded the skin and bones, cut up the meat and set it aside. The meat will continue to cook in the pot when incorporated into the jambalaya so dont cook it too long in the slow cooker.(about 4 cups of meat) Take a potato masher and mash the tomatoes in the chicken broth created in the crock pot. Pour broth and tomatoes into a two cup measuring cup. Skim off as much fat as you can. (I used a paper towel) Use this mixture as part of your 6 cups of liquid.

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
• Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
• Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
• In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
• Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
• Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
• In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
• Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
• Serve with a salad, garlic bread and iced tea.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Pat chicken dry and season with salt.
• Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
• Transfer to a bowl as browned.
• Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
• Transfer to a paper-towel-lined bowl as browned.
• Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
• Add garlic and cook, stirring, 1 minute.
• Add 1 cup stock and cook, stirring, 1 minute.
• Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
• Simmer, partially covered, until chicken is tender, about 30 minutes.
• Preheat oven to 325°F.
• Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
• If over 7 cups, boil to reduce.
• Stir rice into cooking liquid (in pot).
• Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
• Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
• Remove from heat and let jambalaya stand, covered, 10 minutes.
• Gently stir in scallion greens, sausage, and salt to taste.

JAMBALAYA, CHICKEN AND SMOKED SAUSAGE

Steps:

• Cut chicken into 2 inch pieces.
• ,rinsed, and dried.
• Set aside.
• Slice smoked sausage into 1/4 inch pieces.
• In a heavy, high-walled skillet over med.
• heat, brown the chicken in the oil, stirring the meat around so it won't stick.
• After the chicken has browned, remove from pot.
• Then add onions, bell pepper, parsley, and green onions, and saute until the onions are clear.
• Stir in the sausage, rice, stock, garlic, chicken, salt, and pepper.
• Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until the rice is done, about 1 hr.
• DO NOT LIFT THE LID FOR AT LEAST 1 HOUR.

SAUSAGE AND CHICKEN JAMBALAYA STIRFRY

Steps:

• Cook rice according to package directions.
• Heat oil in large skillet over medium-high heat until hot.
• Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
• Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
• Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
• Stir in rice and heat through.
• NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).