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Chicken and Sausage Jambalaya

A home-style Chicken and Sausage Jambalaya made with Salt, Cayenne Pepper, Black Pepper Freshly Ground, White Pepper, and Pork Sausage Smoked. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 1/2 tbsp
• 3 tsp
• 2 tsp
• 2 tsp
• 1 lb

Method (preview)

1. 1

   Sliced 1/2" thick 2 Yellow onions-large,

2. 2

   Chopped fine 2 Bell peppers-medium,

3. 3

   Cut the fryer into small serving pieces.

4. 4

   In a small bowl, mix together the salt and peppers.

5. 5

   Season the chicken with half this mixture.

6. 6

   Place a Dutch oven or other large heavy pot over medium heat, add the sausage, and brown on all sides.

7. 7

   Remove.

8. 8

   Add the chicken to the pan, brown on all sides, and remove.

9. 9

   Pour off any excess fat.

10. 10

    Reduce the heat, add the onions, bell peppers and celery, and saute for 20 minutes, stirring occasionally.

11. 11

    Stir in the herbs and the rest of the salt-pepper mixture and saute for a few minutes more.

12. 12

    Stir in the roux and let cook for a few minutes, to get it good and hot.

13. 13

    Then slowly add the chicken stock until the mixture is a little thicker than a gumbo but not as thick as a stew.

14. 14

    Stir in the Tabasco and let the mixture simmer slowly for 20 minutes, stirring often.

15. 15

    Then add the sausage and chicken, cover, and cook over low heat until the chicken is very tender, stirring occasionally.

16. 16

    From Alex Patout's Cajun Home Cooking