Fine Cooking Magazine - November/December 2020

Servings: 8 to 10

This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult to find the sausages and tasso locally. Don’t forgo this recipe, though, because there are widely available substitutes (see the ingredient list below). Just don’t use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both Cajun and Creole cooks use it.

Ingredients

1 2-1/2- to 3-lb. chicken, giblets removed
Kosher salt and freshly ground black pepper
1 large yellow onion, finely chopped (about 2 cups), trimmings reserved
3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
1 Tbs. canola oil
1/2 lb. fresh chaurice (or Mexican chorizo or other spicy fresh pork or beef sausage), casings removed
1/2 lb. andouille (or kielbasa or other smoked sausage), casings removed, halved lengthwise and sliced crosswise 1/4 inch thick
1/4 lb. tasso (or ham), cut into 1/4-inch dice
1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
1 tsp. creole seasoning, preferably Tony Chachere’s Original Creole Seasoning
3 cups long-grain white rice
3 medium cloves garlic, minced
2 tsp. chopped fresh thyme
1 dried bay leaf
1/2 cup thinly sliced scallions
Hot sauce, preferably Crystal (optional)

Calories (kcal) : 540
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 100
Sodium (mg): 750
Carbohydrates (g): 52
Fiber (g): 2
Protein (g): 37

Preparation

Position a rack in the center of the oven and heat the oven to 325°F.
Pat the chicken dry and season it all over with salt and pepper. Put the chicken breast side down on a roasting rack in a medium (9×13-inch or similar) roasting pan or flameproof baking dish. Tuck the wing tips behind the neck.
Roast the chicken for 30 minutes. Flip and continue roasting until an instant-read thermometer inserted in a thigh registers 165°F to 170°F, about 45 minutes more.
Transfer the chicken to a cutting board and let rest until cool enough to handle, about 30 minutes.
Pull off all of the meat, discarding the skin and reserving the bones; shred the meat into bite-size pieces, cover, and refrigerate.
Put the chicken bones in a 5- to 6-quart pot with the onion and celery trimmings. Add 8 cups of water and bring to a boil over high heat, skimming off any foam that rises to the surface. Lower the heat and simmer until flavorful and reduced to about 6cups of liquid, 35 to 50 minutes. Strain the broth and measure it; you will need 6cups, so add water if necessary.
Heat the oil in a 7- to 8-quart enameled cast-iron Dutch oven (or other heavy-duty pot) over medium heat. Add the chaurice and use a wooden spatula to break it into small pieces. Raise the heat to medium high and add the andouille, tasso, onion, celery, bell pepper, and Creole seasoning. Cook, stirring often, until the vegetables are browned, 15 to 20 minutes.
Add the rice and cook, stirring often, until translucent, 2 to 3 minutes. Add the shredded chicken, reserved broth, garlic, thyme, bay leaf, and 3/4 tsp. salt; bring to a boil. Cover, lower the heat to maintain a simmer, and cook, undisturbed, just until the rice is tender, 20 to 25 minutes. Check the rice for doneness in several places.
Remove the pot from the heat. Using a fork, gently fluff the scallions into the jambalaya. Cover and let stand for 10 minutes to let the flavors meld. Serve with hot sauce, if you like.

(7 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Chicken
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Onions
FEATURED
Chinese Black Rice

Reviews

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Reviews (8 reviews)

Sk8rmom | 02/29/2020
this was so good and made even easier by using a purchased roasted chicken! I did double-triple the creole seasoning! Will definitely make this again!
joyfullady | 01/25/2019
I agree with Krispie. Mine was flavorful but dry. We ended up dressing it up with a lot of hot sauce, which of course masks the great flavor. I will most likely try another recipe and not make this again.

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What We're Cooking Now

Name: Cajun-Style Chicken and Sausage Jambalaya
Yield: 8 to 10 servings
Cuisine: American
Ingredients: 1 2-1/2- to 3-lb. chicken, giblets removed; Kosher salt and freshly ground black pepper; 1 large yellow onion, finely chopped (about 2 cups), trimmings reserved; 3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved; 1 Tbs. canola oil; 1/2 lb. fresh chaurice (or Mexican chorizo or other spicy fresh pork or beef sausage), casings removed; 1/2 lb. andouille (or kielbasa or other smoked sausage), casings removed, halved lengthwise and sliced crosswise 1/4 inch thick; 1/4 lb. tasso (or ham), cut into 1/4-inch dice; 1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup); 1 tsp. creole seasoning, preferably Tony Chachere’s Original Creole Seasoning; 3 cups long-grain white rice; 3 medium cloves garlic, minced; 2 tsp. chopped fresh thyme; 1 dried bay leaf; 1/2 cup thinly sliced scallions; Hot sauce, preferably Crystal (optional)