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Creole | |
| Splash of vegetable oil 1 lb Andouille sausage, 1/8 inch slices 1 lb Pork smoked sausage, 1/8 inch slices 1 lb ham, course chopped 10 - 12 chicken thighs, skin removed (count and write number down) 2 cups onion, chopped 2 cups celery, chopped 1 cup green bell pepper, chopped 1/4 cup minched garlic 1 can (16 oz) diced tomatoes, do not drain 1 cup dry white wine 1 tbs brown sugar 3 bay leaves 3 tbs dried basil 3 cups chicken stock 1 bottle (12 oz) dark beer + additional bottles for cook 1 1/2 - 2 tsp salt 6 or 8 or 10 shakes Louisiana Hot Sauce 3 1/2 cups raw long-grain rice or converted rice 1 cup green onions, sliced 1/2 cup fresh parsley, minced | |
| Using heavy Dutch oven, brown sausages and ham, Remove and set aside In same pot, lightly brown chicken, remove and set aside. Wilt onions, celery, bell pepper. add garlic at end of cooking. Melt brown sugar on top of veggies. Do not burn. Add tomatoes, wine, chicken stock, bay leaves, hot sauce, beer, salt and basil and simmer for about 5 minutes. Place all meats back in pot and simmer covered for about 30 minutes or until chicken is tender and pulling from bone. Remove all chicken (this is the reason you counted) and pull meat from bone making sure not to get any gristle. Place pulled chicken meat back in pot. Adjust seasonings -- salt and hot sauce. Add rice, stir in and turn heat to very low. Barely simmering. Cover and let cook for another 30 minutes. Check halfway to stir once and make sure rice is not sticking. Stir once again in six or seven minutes. If trying to stick, turn heat lower. If rice is dry, but not tender, add additional liquid (such as a couple of slugs from the beer you are drinking) When rice is tender remove from heat. Stir in green onions and parsley and let sit to absorb liquid. Note: You can leave wine out, but if you do, increase chicken stock by one cup. Serve with French bread and green salad. | |
Unrated | |
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