Jambalaya

Jambalaya


2 whole bay leave
2 tsp cayenne pepper (Henry uses ¼ tsp, I use 1 tsp)
1 ½ tsp salt
1 tsp thyme
1 ½ tsp white pepper
½ tsp black pepper
¼ tsp rubbed sage

Mix these dry ingredients together in a bowl and set aside.

2 tbsp unsalted butter (Henry and I both use grease from sausage)
1 lb chopped sausage (Andouille or kielbasa)
1 lb chicken, cut up
1 c chopped onions
1 c chopped celery
1 c chopped green pepper
1 tbsp minced garlic
½ c tomato sauce
1 c peeled and chopped tomatoes (can use petite diced tomatoes)
2 ½ c chicken stock (water or white wine)
1 ½ c uncooked long grain rice (not instant)

Melt butter in cast iron kettle over high heat and add meats. Remove sausage after it’s cooked. (I cook sausage, remove it and cook the chicken in the grease). When chicken is done add the sausage and seasonings, ½ c onions, ½ c green pepper, ½ c celery and the garlic. Cook until the vegetables start to get tender. Stir in the tomato sauce and tomatoes and cook about 1 minute, stirring often.  Stir in the remaining onions, celery and green pepper. Remove from heat and add the stock and rice. (Henry lets the rice soak in water for about 15 minutes then washes it in warm water before adding to the mixture). Bake in uncovered cast iron kettle at 350 degrees until the rice is tender – about an hour. Remove from oven and remove bay leaves. Let sit 5 minutes before serving.