New Orleans Jambalaya

  • 8 pieces bone-in chicken
  • salt and pepper to taste
  • ¼ cup oil
  • 12 ounces andouille sausage cut into ½-inch-thick slices
  • 1 ½ cups chopped onions
  • 1 tsp. plus 1 tbs. paprika
  • ¾ celery
  • ¾ cup chopped green bell peppers
  • ½ tbs. chopped garlic
  • 1-11.5 ounce can tomato juice (1 ½ cups)
  • 1 cup chicken broth
  • 1 tsp. all-purpose table seasonings
  • 1 ½ cups rice
  • ½ cups scallions

Season chicken with salt & pepper.  Heat oil in a large skillet over high heat.  Add chicken and brown on all sides.  Add sausage and cook until browned. Remove chicken and sausage from pot; set aside.

Reduce heat to medium-high, add 1 tsp. paprika, onions, celery, peppers, and garlic; sauté 3-5 minutes.  Return chicken and sausage to pot.  Add tomato juice, chicken broth, 1 tbs. paprika and seasoning blend.  Bring mixture to a boil.  Add rice and stir as  best you can to distribute evenly.  Return to boil, cover, reduce heat to simmer 10 minutes.  Remove cover and stir so that you turn rice from top to bottom.  Cover and continue simmering 15 minutes.  Add scallions and serve.

8 Servings.


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