Jambalaya is a staple of cooking in Louisiana, where culinary traditions of France, Spain, Italy, and the New World, among others, have long been blended together. Jambalaya was the local adaptation of the Spanish rice dish, paella, and became a favorite among Cajuns, French transplants who settled in the Louisiana bayous.
1 (31/2 – 4-pound) frying chicken, cut into serving pieces, with each breast half cut in half crosswise
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
1/2 pound Andouille Sausage or purchased sausage, cut into 1/2-inch slices
2 celery ribs, diced
1 large onion, diced
1/2 red bell pepper, seeds and ribs removed, and diced
4 garlic cloves, minced
2 (5-ounce) packages yellow rice (such as Carolina brand)
11/2 cups Chicken Stock or purchased low-sodium stock
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 bay leaf
1 cup frozen green peas, thawed
1. Rinse chicken, pat dry with paper towels, and sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken pieces to the skillet, and brown well on all sides, turning gently with tongs, and being careful not to crowd the pan. Remove chicken from the skillet, and set aside.
2. Add sausage, celery, onion, red bell pepper, and garlic to the skillet, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add rice to the skillet, and cook for 1 minute, stirring constantly. Add stock, parsley, thyme, and bay leaf to the skillet, and bring to a boil over high heat, stirring frequently.
3. Return chicken to the skillet, cover the skillet, reduce the heat to medium-low, and cook for 25 to 35 minutes, or until chicken is cooked through and no longer pink, and almost all liquid has been absorbed.
4. Stir peas into the skillet, recover the pan, and cook for 2 to 3 minutes, or until hot and remaining liquid is absorbed. Remove and discard bay leaf, and serve immediately.
Note: The dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat in a 350°F oven, covered, for 30 to 35 minutes, or until hot.