|Creator: yo-leven, Yoleven||Prep Time: ~30 minutes||Difficulty: Medium|
|Serving: 10+ You will want the left-overs anyway!||Cooktime: ~2 hours|
- 4 slices Bacon
- 1 3/4 lbs. boneless skinless chicken thighs
- 1 3/4 lbs. smoked pork sausage (pref. andouille), cut into 1/4-1/2 inch slices
- 1 1/4 lbs. white or spanish onions, chopped
- 1/2 bunch of celery, chopped
- 1/2 bunch green onions, chopped
- 1 1/2 green bell peppers, chopped
- 1 1/2 lbs. parboiled long grain rice
- 2 Bay Leaves
- 3 Tbls Cajun/Creole Seasoning, divided (Tony Chachere's or Slap Ya Mama works well here. If you can't get any, you can make your own as a mixture of salt, ground red (cayenne) pepper, ground black and/or white pepper, and garlic powder)
- 3-4 cloves garlic, finely chopped
- 6 Cups Water
- Approx 2 Tbls Kitchen Bouquet Browning and Seasoning Sauce
- Optional (For more spice):
- More Cajun/Creole Seasoning
- Ground Cayenne Pepper
- Ground Black Pepper
- Ground White Pepper
- Recommended sides:
- French Bread
- Experiment with other things! I don't think I've ever cooked this exactly the same twice!
Note: Most cooking will be done at Med-Med/High heat unless otherwise stated. Adjust as necessary if things are too smokey or boiling is too violent.
1. Cook bacon in 5 quart pot (pref black cast iron)
2. Remove bacon, leave grease (feel free to eat the bacon)
3. Add chicken thighs and 1 Tbls Cajun/Creole Seasoning to bacon grease and brown. Add more spices if desired.
4. While the chicken is browning, break into bite-sized pieces with wooden spoon or spatula.
5. Add two cups of water, bell peppers, celery, onions, green onions, and 1 Tbls more of Cajun/Creole Seasoning. Add more spices for more heat.
6. Cook for 20 minutes, stirring occasionally. A simmer is ok here.
7. Add remaining 4 cups of water, sausage, garlic, bay leaves, garlic, and 1 Tbls Cajun/Creole Seasoning.
8. Slowly stir in Kitchen Bouquet until the mixture is a rich, brown color (~1-2 tbls)
9. Boil for 30 minutes.
10. Slowly stir in rice, trying to get an even mixture of all ingredients.
11. Cover. Reduce heat to low.
12. Let rice cook for 20 minutes.
13. Remove from heat and let sit for 20 minutes.
14. Stir and serve!
More Cajun-influenced version than Creole/New Orleans. Meat, veggies, rice, spices all cooked together for a lovely meal! Reminds me of home because I grew up in South Louisiana.