Fine Cooking Magazine - November/December 2020

Servings:8 to 10

This is a traditional Cajun-style (brown) jambalaya, chock full of smoked meats with nary a tomato in sight. Although Louisiana-style ingredients are increasingly available these days, it may be difficult to find the sausages and tasso locally. Don’t forgo this recipe, though, because there are widely available substitutes (see the ingredient list below). Just don’t use breakfast or Italian sausage—their sage and fennel flavors have no place in jambalaya. The Creole seasoning is all-purpose, so both Cajun and Creole cooks use it.

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1 2-1/2- to 3-lb. chicken, giblets removed
Kosher salt and freshly ground black pepper
1 large yellow onion, finely chopped (about 2 cups), trimmings reserved
3 medium stalks celery, finely chopped (about 1 cup), trimmings reserved
1 Tbs. canola oil
1/2 lb. fresh chaurice (or Mexican chorizo or other spicy fresh pork or beef sausage), casings removed
1/2 lb. andouille (or kielbasa or other smoked sausage), casings removed, halved lengthwise and sliced crosswise 1/4 inch thick
1/4 lb. tasso (or ham), cut into 1/4-inch dice
1 medium green bell pepper, stemmed, seeded, and finely chopped (about 1 cup)
1 tsp. creole seasoning, preferably Tony Chachere’s Original Creole Seasoning
3杯长晶白米
3 medium cloves garlic, minced
2 tsp. chopped fresh thyme
1条干叶叶
1/2 cup thinly sliced scallions
Hot sauce, preferably Crystal (optional)

Calories (kcal) : 540
脂肪卡路里（KCAL）：170
Fat (g): 19
Saturated Fat (g): 6
多不饱和脂肪（G）：2.5
Monounsaturated Fat (g): 7
Cholesterol (mg): 100
Sodium (mg): 750
Carbohydrates (g): 52
Fiber (g): 2
Protein (g): 37

Preparation

Position a rack in the center of the oven and heat the oven to 325°F.
Pat the chicken dry and season it all over with salt and pepper. Put the chicken breast side down on a roasting rack in a medium (9×13-inch or similar) roasting pan or flameproof baking dish. Tuck the wing tips behind the neck.
Roast the chicken for 30 minutes. Flip and continue roasting until an instant-read thermometer inserted in a thigh registers 165°F to 170°F, about 45 minutes more.
将鸡肉转移到切菜板上，让休息至冷静下来，大约30分钟。
Pull off all of the meat, discarding the skin and reserving the bones; shred the meat into bite-size pieces, cover, and refrigerate.
将鸡骨头放入5到6夸脱的锅中，上面放着洋葱和芹菜装饰。加入8杯水，用高火煮沸，掠过任何升到表面的泡沫。降低热量并煮至美味，并降低到约6杯液体，35至50分钟。过滤肉汤并测量它；您将需要6杯，因此如有必要，请加水。
用中火加热7至8夸脱的搪瓷铸铁荷兰烤箱（或其他重型锅）中的油。添加Chaurice，并使用木制刮刀将其分成小块。将热量提高到中高，然后加入Andouille，Tasso，洋葱，芹菜，贝尔胡椒粉和克里奥尔语调味料。煮，经常搅拌，直到蔬菜变成15至20分钟。
加入米饭并煮熟，经常搅拌，直到半透明2至3分钟。加入切碎的鸡肉，预留的汤，大蒜，百里香，月桂叶和3/4茶匙。盐;煮滚。盖上盖子，降低热量以保持慢火煮，然后不受干扰，直到米饭变软20到25分钟。在多个地方检查米饭的味道。
从火上取下锅。使用叉子，将葱轻轻刺入jambalaya。盖上盖子，静置10分钟，让风味融合。如果愿意，请与辣酱一起食用。

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Reviews

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Reviews (8 reviews)

Sk8rmom|02/29/2020

这真是太好了，使用购买的烤鸡变得更加容易！我做了双重的克里奥尔调味料！一定会再次做到这一点！
joyfullady|01/25/2019

I agree with Krispie. Mine was flavorful but dry. We ended up dressing it up with a lot of hot sauce, which of course masks the great flavor. I will most likely try another recipe and not make this again.