(adapted from The New Orleans Cookbook)

2 Tbl. vegetable oil
3-4 lbs. chicken parts
4 cups chopped onion
3/4 cups chopped green pepper
3/4 cups thinly-sliced green onion tops
3/4 cup diced celery
1 Tbl. finely-minced garlic
3 Tbl. finely-minced fresh parsley
1/2 cup chopped tasso or lean baked ham
1 lb. lean pork, cut into ½-inch cubes
1 lb. andouille or other smoked, spicy pork sausage, sliced ½-inch thick
2 tsp. salt
1/2 tsp. freshly-ground black pepper
1 tsp. cayenne
1/2 chili powder
2 whole bay leaves
1/4 tsp. dried thyme
1/8 tsp. ground cloves
1/4 tsp. dried basil
1/8 tsp. mace
1-1/2 cups long-grain white rice
3-4 cups chicken stock
1 tsp. Tabasco, or to taste

In a heavy 7- or 8-quart pot or kettle, heat the oil over high heat.  Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning.  As the pieces brown, remove them to a platter.  Cool the chicken and remove the meat from the bones.

When all the chicken is browned and removed, add the vegetables, parsley, Tasso, and pork to the pot.  Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and meat are browned.  Add the sausages and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken meat, rice, and 3 cups of stock.  Mix gently.

Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low.  Cook for 45 minutes, uncovering from time to time to stir.  If the stock is absorbed before the rice is cooked, add more as needed.  Uncover the pot during the last 10 minutes of cooking and raise the heat to medium.  Stir gently and frequently as the rice dries out.  Serve at once.


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