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Skin and bone the chicken, throw the skin and bones into a pot with salt, pepper
and sufficient water to make 5 cups of stock. Bring to a boil. While stock
continues to boil, rough-chop the chicken meat, garlic, onions, celery and
peppers. Slice the sausage into 1/4-inch slices.
Heat the oil and brown the chopped chicken and sliced sausage. Remove the
chicken and sausage. Add the brown sugar and caramelize. Add and sauté
the garlic, onions, celery and green peppers. Return the chicken and sausage
to the sautéed vegetables. Strain the chicken stock and add to the pan
along with CAJUN SEASONING. Bring to a boil.
Add the rice and return to a boil. Cover and reduce heat to a simmer. Simmer
for about 10 minutes. After 10 minutes remove cover and stir rice up from
bottom. Continue cooking, uncovered, for an additional 15 minutes, or until
rice is done. Add the chopped green onions.
Serves: 10-12.
Prep. time: 15 minutes chopping.
Cooking time: roughly an hour.
NOTE: To adjust the recipe to feed more people, use these rough rules of
thumb: 1 cup of long grain rice will feed three people. Use 1 cup of rice
to 2 cups of sautéed onions, celery and green peppers. Use 1 1/4 Cups
stock to each cup of rice. Over-season to compensate for the rice.
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