Friday, February 24, 2006

More Damn Good Food

You like that gumbo recipe? Here's something else for yo' ass.

Jude’s Ass-Kicking Chicken and Sausage Jambalaya

Pots and shit:

  • 8-quart or larger stock pot or Dutch oven, with a lid
  • Prep bowls for meat and vegetables
  • Knives and cutting boards
  • Wooden spoon


  • 1 ½-2 lbs chicken meat—I like thighs—cut into smallish cubes (1" or less)
  • 1 lb thinly-sliced sausage (I like andouille, but whatever works for you--just no silly shit like turkey sausage)
  • 2 lbs (~4 cups) regular long-grain rice, uncooked
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2-3 celery ribs, chopped
  • 1 28-oz can diced tomatoes, undrained
  • 1 bunch green onions, chopped
  • 4-7 cloves of garlic, minced
  • 1-3 tsp dried parsley
  • 1-3 tsp cayenne pepper
  • 1 tsp black pepper
  • 8 cups chicken stock (or water + salt)
  • Worcestershire sauce (however much you like—none at all, if you don’t)
  • Salt to taste
  • Creole seasoning
  • 1/2 cup vegetable oil

Liberally season the chicken pieces with salt, pepper, or Creole seasoning, and let them stand at room temperature about 30 minutes.

Heat oil over medium heat in a large Dutch oven or stockpot. When hot, fry up the sausage pieces until they cook through & remove them.

Cook the chicken next in the hot oil and rendered pork fat, and remove.

Fry the onions, garlic, bell pepper, celery, and green onions until the onion is clear.

Add the chicken, sausage, spices, stock, tomatoes, Worcester sauce, and rice, and bring to a boil. Boil, uncovered, stirring frequently, until almost all the water is gone.

Reduce heat to low, cover, and simmer for at least 45 minutes. DO NOT lift the lid during this time. If you see anyone trying to lift the lid, you chop their goddamn hands off.

Serve hot. Feeds a whole mess o’ people.

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