Friday's Recipe (9/24/10) - Viking Cooking: Jambalaya - WSMV News 4

Friday's Recipe (9/24/10) - Viking Cooking: Jambalaya

INGREDIENTS 3 cups Carolina Plantation rice 5-6 cups chicken stock/broth 1.5 lb chicken breasts and/or thighs (boneless, skinless OK) cut bite size 1.5 lb andouille or smoked sausage sliced 1 large bell pepper (green or red or blend for color) rough dice 1-2 stalks celery diced 1 large onion rough dice 3-4 cloves garlic sliced 1 bunch flat leaf parsley rough chopped and divided 1 bunch green onions, cut in 1/2” dice Cayenne pepper, to taste Kosher salt
METHOD1. Season chicken with salt/pepper/cayenne.2. Heat large pot/dutch oven then add oil (should be barely smoking). Add sausage and saute without moving or turning until dark brown and remove from pot. Add chicken (you may have to add in batches) and more oil if needed, and saute without moving or turning until dark brown – and remove from pot.3. Add onion, bell pepper, celery, garlic and 1/2 of the parsley and season with salt. Saute veggies until slightly caramelized. Add rice, season with salt and saute until slightly toasted (think risotto).4. Add small amount of stock to deglaze pot -- scraping up all the yum yums, return chicken and sausage with any accumulated juices and mix well. Add remaining stock bring to a full boil. Stir in remaining parsley; taste for seasoning. Cover tightly and lower heat to low simmer and cook for 25-30 minutes. Don't take the lid off.5. After 25-30 minutes, remove from heat and let rest, still covered, for 15 minutes. Serve garnished with green onions and Crystal hot sauce on the side.
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