Servings: 6
Preheat:
Prep Time: 2 hours
Source: Adapted from the 1975 edition of the New Orleans Cookbook Paperback by Rima and Richard Collin
Ingredients:
2 Tbs oil
1 fryer (3-4 lb). Cut up thighs in two, breast halves into 4, and remove small winglet
4 C chopped onio
3/4 C chopped green pepper
3/4 C thingly sliced scallion tops
1 Tbs finely minced garlic
3 Tbs parsley, chopped
1/2 C ham, cut into 1/2-inch cubes
1 lb pork, cut into 1/2-inch cubes
6 Creole/Andouille sausage, sliced into 1/2-inch disks
1 1/2 tsp table salt
1/2 tsp ground pepper
1/2 tsp chili powder
2 who bay leaves, crushed
1/4 tsp dried thyme
1/8 tsp ground cloves
1/8 tsp fresh grated nutmeg
1 1/2 C long grain rice
2 1/4 C water
Directions:
Heat oil in a 7-8 quart pot at high temperature. Brown the chicken parts on all sides. Remove from pot, leaving oil behind.
Saute vegetables, parsley, ham, and pork in pot. Reduce heat to medium and cook, stirring frequently for approximately 15 minutes until the vegetables are softened, and perhaps browned.
Add the sausage and seasoning and continue cooking for 5 minutes, then add in browned chicken pieces, rice, and water. Mix gently.
Raise the heat to high and bring to a boil. Cover pot and reduce heat to very low. Cook for approximately 45 minutes with cover on, stirring occasionally, until rice is cooked. Uncover the pot during the last 10 minutes of cooking and raise heat to medium. Stir gently as rice dries out.