Post by April B. on Feb 26, 2003 8:28:53 GMT -6
Cajun Chicken and Sausage Jambalaya
6 chicken thighs
1 package Polish Kielbasa, sliced
1 bell pepper, chopped
6 stalks celery, chopped
2 large onions, chopped
2 cloves garlic, crushed
1/4 cup oil
2 & ½ cups water
1 - 12oz beer
flour to coat chicken
1 teaspoon Thyme
½ c. chopped parsley
Salt to taste
1 Tbs. cayenne pepper
Wash the chicken.
Coat the chicken with Cayenne pepper until very red ( the amount is depending on how spicy you want it.
Let sit for 15 minutes or so to soak the spice in.
Heat the oil in the bottom of a large heavy cast iron Dutch Oven skillet
Place the flour in a zip-lock bag
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.
No need to cook it all the way through just yet.
Remove the chicken. Save the drippings
In same Dutch Oven skillet with about 2 to 3 Tbs. of the dripping you saved, add onions, celery, garlic and bell pepper into the pot and saute them until the onions are transparent, scraping the bottom of the skillet t often.
Add the thyme and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the Dutch Oven skillet and mix well with the vegetables.
Reduce heat to low, cover and simmer for about 40 minutes.
Stirring frequently, always scraping the bottom to keep things from burning.
Break chicken up a bit with the spatula as it cooks.
When the chicken is cooked,
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 simmer for about 20 minute more
Stir the mixture every now and then, scraping the bottom of the pot.
Serve over cooked white rice.
6 chicken thighs
1 package Polish Kielbasa, sliced
1 bell pepper, chopped
6 stalks celery, chopped
2 large onions, chopped
2 cloves garlic, crushed
1/4 cup oil
2 & ½ cups water
1 - 12oz beer
flour to coat chicken
1 teaspoon Thyme
½ c. chopped parsley
Salt to taste
1 Tbs. cayenne pepper
Wash the chicken.
Coat the chicken with Cayenne pepper until very red ( the amount is depending on how spicy you want it.
Let sit for 15 minutes or so to soak the spice in.
Heat the oil in the bottom of a large heavy cast iron Dutch Oven skillet
Place the flour in a zip-lock bag
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.
No need to cook it all the way through just yet.
Remove the chicken. Save the drippings
In same Dutch Oven skillet with about 2 to 3 Tbs. of the dripping you saved, add onions, celery, garlic and bell pepper into the pot and saute them until the onions are transparent, scraping the bottom of the skillet t often.
Add the thyme and parsley and cook for a minute or so.
Place the sausage slices, chicken, and a little water into the Dutch Oven skillet and mix well with the vegetables.
Reduce heat to low, cover and simmer for about 40 minutes.
Stirring frequently, always scraping the bottom to keep things from burning.
Break chicken up a bit with the spatula as it cooks.
When the chicken is cooked,
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 simmer for about 20 minute more
Stir the mixture every now and then, scraping the bottom of the pot.
Serve over cooked white rice.
