Chicken And Sausage Jambalaya

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 5 1/2 lbs chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
• 4 tablespoons vegetable oil
• 1 1/2 lbs andouille sausages or 1 1/2 lbs other spicy smoked lamb sausage, cut crosswise into 1/4 inch-thick slices
• 3 medium onions, chopped
• 2 celery ribs, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, finely chopped
• 2 cups chicken stock or 2 cups broth
• 1 1/2 cups water
• 1 (16 ounce) can tomatoes with juice, drained and chopped
• 1/4 teaspoon cayenne (optional)
• 2 1/2 cups long-grain rice, rinsed and drained well
• 1 cup thinly sliced scallion top

Recipe

• 1 pat chicken dry and season with salt.
• 2 heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
• 3 transfer to a bowl as browned.
• 4 reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
• 5 transfer to a paper-towel-lined bowl as browned.
• 6 pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
• 7 add garlic and cook, stirring, 1 minute.
• 8 add 1 cup stock and cook, stirring, 1 minute.
• 9 transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
• 10 simmer, partially covered, until chicken is tender, about 30 minutes.
• 11 preheat oven to 325°f.
• 12 transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
• 13 if over 7 cups, boil to reduce.
• 14 stir rice into cooking liquid (in pot).
• 15 arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
• 16 bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
• 17 remove from heat and let jambalaya stand, covered, 10 minutes.
• 18 gently stir in scallion greens, sausage, and salt to taste.