Drumstick Jambalaya Recipe
Summary
Main IngredientChicken
Ingredients
| 1 to 1 1/2 lbs. chicken drumsticks | ||
| Cayenne pepper | 1/2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| 8 oz. smoked or Cajun sausage, sliced about | ||
| 1/4-inch thick | ||
| Onion | 1 Large, chopped | |
| 1 medium green pepper, seeded and chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Thyme | 1 Teaspoon | |
| 1 cup uncooked long-grain white rice | ||
| Tomatoes | 1 Can (10oz) | |
| 1 cup water plus additional as needed | ||
| 1/4, cup thinly sliced scallions | ||
| Parsley | 3 Tablespoon, minced | |
| 1/2 to 1 tsp. Tabasco or other hot sauce to taste | ||
Directions
Sprinkle the chicken all over with cayenne pepper.
Heat the oil in a 12-inch skillet with a tight-fitting lid and saute the chicken over medium heat for 6 minutes, turning once or twice.
Add the sausage slices and saute about 3 minutes more, turning frequently, until chicken and sausage are lightly browned on all sides.
Remove the chicken and sausage from the skillet with tongs or a slotted spoon.
Add the onion, green pepper, and celery to the drippings in the skillet.
Saute about 4 minutes over medium-low heat.
Add the garlic and saute one minute.
Add the thyme and rice and saute about 30 seconds, stirring to coat all grains of rice.
Add the tomatoes with their juices and 1 cup water.
Stir and break up the tomatoes with the back of a spoon.
Return chicken and sausage to the skillet.
Bring to a boil, then lower heat, cover the pan and simmer for 25-35 mintues until rice is tender and liquid is absorbed, but mixture is still moist.
Check the rice after 25 minutes of cooking.
If it seems dry, but is not yet tender, gently stir in 1/4 to 1/3 cup additional water, recover, and continue to cook.
Stir the parsely, scallions and Tabasco to taste into the mixture and serve from a rimmed platter or directly from the skillet.
Heat the oil in a 12-inch skillet with a tight-fitting lid and saute the chicken over medium heat for 6 minutes, turning once or twice.
Add the sausage slices and saute about 3 minutes more, turning frequently, until chicken and sausage are lightly browned on all sides.
Remove the chicken and sausage from the skillet with tongs or a slotted spoon.
Add the onion, green pepper, and celery to the drippings in the skillet.
Saute about 4 minutes over medium-low heat.
Add the garlic and saute one minute.
Add the thyme and rice and saute about 30 seconds, stirring to coat all grains of rice.
Add the tomatoes with their juices and 1 cup water.
Stir and break up the tomatoes with the back of a spoon.
Return chicken and sausage to the skillet.
Bring to a boil, then lower heat, cover the pan and simmer for 25-35 mintues until rice is tender and liquid is absorbed, but mixture is still moist.
Check the rice after 25 minutes of cooking.
If it seems dry, but is not yet tender, gently stir in 1/4 to 1/3 cup additional water, recover, and continue to cook.
Stir the parsely, scallions and Tabasco to taste into the mixture and serve from a rimmed platter or directly from the skillet.
Chef
