2 T vegetable oil
1 large chicken, cut up, rinsed, and dried
4 cups chopped onions
3/4 cup chopped green pepper
3/4 cup thinly sliced green onion tops
1 T. finely minced garlic
3 T. finely minced fresh parsley
1/2 cup finely chopped lean baked ham
1 lb lean pork, cut into 1/2" cubes
6 Creole smoked sausages, sliced 1/2"
thick and kept refrigerated...(You can use
garlic sausage or kielbasa as substitutes)
1 T salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1/2 tsp. chili powder
2 whole bay leaves, crushed
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/8 tsp. ground cloves
1/8 tsp. ground mace
1 & 1/2 cups long grain white rice (Uncle
Bens)
3 cups water
In a heavy 8-quart pot, heat the oil over high
heat. Brown the chicken pieces in
the hot oil, turning often to ensure even
browning. Remove chicken pieces to a
large platter as they brown. When all of the
chicken has been browned and removed,
add the vegetables, parsley, ham, and pork
to the pot. Reduce the heat to medium and cook, stirring frequently, for
about 15 minutes, or until the vegetables
and pieces of meat are browned. Add the sausage
rounds and seasonings and
continue cooking and stirring for 5 minutes
more, then add the reserved
chicken parts, rice and water. 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, uncover
the pot from time to time to stir. Uncover
the pot for the last 10 minutes
of cooking and raise the heat to medium. Stir
gently and frequently as the rice
dries out. Serve immediately, or serve
later, adding a little water to dish
and when reheating. Best served the same day.
NOTE: This dish
can be stretched by doubling the amounts of rice and water
with a bit more salt and pepper, but the final
dish will be markedly less pungent.
I prefer to double all of the ingredients
which result in a grand occasion for all!!
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