Chef Johnny Schulze | ZydecoCookingClub.comGourmet Creole & Cajun Cuisine

Servings: 6-8 ea.

Ingredients

•1.5 lbs Boneless Chicken Thighs

•1 pound Andouille Sausage sliced 1/4 in.

•4 0z fresh chicken livers

•1 tblsp cooking oil

•1 large onion

•1/2 ea. green and red bell pepper

•3 ribs celery

•1 ea. Bay leaf

•1 tsp dry thyme

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•1 tsp dry basil

•2-3 tblsp Cajun seasoning

•Salt and pepper t.t.

•1.5 cups Uncle Ben’s Converted Rice

•1 tsp Spanish paprika

•hot sauce to taste

•Garlic 1 clove (crushed and minced)

•Chicken stock 3 cups

•1 tsp L & P Sauce

Procedure: Cut up all vegetables into a large dice keeping them separate. Heat up pot and add oil. Season chicken with Cajun seasoning and brown chicken on both sides and reserve. . Remove the chicken and add the onions and celery to the hot pan. Brown these vegetables together then add the garlic and cook until garlic is too lightly browned. Add the cooked chicken back and heat up again. Add the sausage and the peppers next and cook until peppers are just soft. Add all of the seasonings and spices. Add the rice to the pan, flip to brown and throughly mix with out burning the rice. Add the wet ingredients and bring to a boil. Taste for seasoning and reduce heat to a simmer and cover. Let cook on very low heat until all liquid has been absorbed about 30 minutes. Do not stir once you cover the jambalaya.

Cajun Poulet and Andouille Jambalaya