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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: Pat chicken dry and season with salt. Heat 2 T oil in a large skillet over
moderately high heat until hot but not smoking, then brown chicken in
batches, without crowding, turning once, 6-8 minutes total. Transfer to a
bowl as browned.
Reduce heat to moderate and brown sausage in 4 batches in fat remaining in
skillet, turning, 3-4 minutes. Transfer to a paper towel lined bowl as
browned.
Pour off all but 1 T fat from skillet, then cook onions, celery, 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 heavy pot and add chicken, water, tomatoes, cayenne, and remaining
cup stock. Simmer, partially covered, until chicken is tender, about 30
minutes.
Preheat oven to 325F .
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.
Cover pot and transfer to middle of oven. Bake jambalaya until rice is
tender and most of liquid is absorbed, about 30 minutes.
Remove from oven and let stand, covered, 10 minutes. Gently stir in
scallion greens, sausage, and salt to taste.
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