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Superdome Chicken and Sausage Jambalaya




Source of Recipe


chef Matthew Auck, executive chef of the Louisiana Superdome


List of Ingredients




1 2 1/2-pound chicken
1 tablespoon olive oil
2 cups chopped onion
1 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 tablespoon parsley flakes
1 tablespoon dried sweet basil leaves
1 tablespoon Cajun seasoning
1 cup crushed tomato, canned, or 2 cups chopped fresh tomatoes
2 tablespoons tomato paste
3 tablespoons dry roux*
3 cups chicken stock
1/2 pound smoked sausage, sliced into rounds
1 1/2 cups long-grain white rice
1/4 cup chopped green onion

Recipe



Place whole chicken into an ample pot and cover with water to four inches over top of chicken. Bring to a boil and cook until chicken begins to fall apart, about 45 minutes. Skim any scum that rises to the surface. When done, remove chicken and set on a plate to cool. Strain and reserve chicken stock. Allow stock to stand for at least 30 minutes undisturbed so that fat will rise to the top. Skim fat from the stock and discard. When chicken has cooled enough to handle, pick all meat from the bones and discard skin and bones. Remove as much fat as you can from chicken meat. Reserve meat.
In a four-quart pot, heat oil on high and add onion, bell pepper, celery, garlic, parsley, basil and Cajun seasoning. Stir well. When the onion begins to wilt, add crushed tomato and tomato paste.
Mix dry roux with three cups reserved stock until completely blended. Add mixture to pot and stir until blended. Bring to a boil and reduce heat to medium low. Simmer for 10 minutes. Add sausage and stir well. Simmer for another 10 minutes. Return to high heat and bring to a rapid boil. Add rice
and stir well. Reduce heat to lowest setting, add picked chicken and stir.
Cover and simmer until rice is done (no longer crunchy). Stir and cover again. Remove from heat and let stand for five minutes. Uncover, add green onion and stir gently.

*A dry roux is a non-fat roux commonly used in Cajun and Creole cooking. To make it, heat a well-seasoned black iron frying pan. Add as much flour as desired and constantly stir until the flour browns to the color of peanut butter. Do not burn. (Sift if not fine.) Store roux in a tightly sealed jar.

Serves 6-8.