Laissez Le Bons Temps Rouler!

....It's been a long time since I've posted anything, but how can you not be motivated to talk food during this time of Celebration. Happy Mardi Gras people! As most of you know I hosted a party to celebrate the Mardi Gras season out here in California, since most of us out here can't get back there to join in the parade fun. I thought I would share with you one of the food favorites of the party. ENJOY!



Cajun Chicken and Sausage Jambalaya



ingredients:

2lbs smoked pork sausage, sliced about 1/4 inch thick

2 1/2lbs boneless skinless chicken thigh meat, cut into chunks

1 1/2 lbs onion, diced

2 TBSP minced fresh garlic

1 pound tasso (google it LOL), cubed

3/4 TBSP whole fresh thyme leaves

3/4 TBSP chopped fresh sweet basil leaves

1/2 TBSP coarsely ground black pepper

1/2 TBSP white pepper

1/2 TBSP red pepper flakes

1/3 gallon chicken stock

1 1/4 lbs long-grain rice

1 TBSP freshly chopped curly parsley leaves



directions:

Use your largest pot or dutch oven, I used a 9 QT and use a very strong metal chef spoon, cause you may break a wooden or weak spoon otherwise....I did.



Use high heat to preheat the Dutch oven and add the sausage. Using the spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. If you use a leaner sausage there should be little fat, however at this point you may want to drain off all the excess grease to reduce the fat content from the dish.



Add the thigh meat and brow the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.



Lower the heat to medium and add onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.



Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.



Add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the strong spoon or paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!



After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for a least 25 minutes. DO NOT REMOVE THE COVER while rice is steaming.



There is no salt added to this recipe because of the use of herbs, tasso and seasonings to satisfy the need for salt.