Method

Heat the  vegetable oil in a large, heavy pot over medium-high heat.  Add the chicken and heat, stirring, until lightly browned, 2 to 3 minutes.  Add the sausage and cook, stirring, until lightly browned, about 5 minutes.  Remove the sausage and chicken from the pot and set aside.

Add the onions, celery, green peppers, and garlic to the pot.  Cook, stirring, until tender but not limp or browned, 5 to 6 minutes.  Add a little more oil if needed to prevent sticking.

Return the chicken and sausage tot he pot.  Add the chicken broth, salt, cayenne pepper, and hot pepper sauce and bring to a boil.  Add the rice, stir, and return to a boil.

When the mixture is boiling, cover, reduce the heat to low, and simmer for 10 minutes.  Do not lift the lid during this time.  At the end of 10 minutes, remove the lid and, using 2 large spoons, quickly turn the rice from top to bottom.  cover, turn off heat, and let sit for 20 more minutes.  Do not lift the lid.  At the end of 20 minutes, check to be sure all the liquid has been absorbed; if not, cover and let sit a few more minutes.

Extra points:  Look for cooked chicken breast at your supermarket deli or prepared-foods counter.  You can shred the chicken and chop the sausage and vegetables the night before, but he jambalaya is best made and served the same day.

Serves: 12

 

 

Reprinted with permission from ©Debbie Moose, Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home, published by The Harvard Common Press   click for book review  

click for article on tailgating          super bowl recipes       more poultry recipes   cookbook and chef recipes