Cajun Jambalaya
Recipe courtesy of BostonSidewalks.com
Ingredients
Equipment
For the Chicken and Stock
  • 4 lg bone-in, skin on chicken thighs, about 1 1/2 lbs
  • 2 lg carrots, chopped
  • 1/2 lg onion, chopped
  • 1 cl garlic, lightly crushed
  • 3 ribs celery, chopped
  • 10 black peppercorns
  • 10 c water
For the Jambalaya
  • 1 lb smoked pork sausage, roasted (see Instructions)
  • 1/4 c vegetable oil
  • 1 lg onion, 1 1/2 c diced
  • 5-6 stocks celery, 1 1/2 c diced
  • 1 small green bell pepper, 1 c diced
  • 4 cloves garlic, minced
  • 1 1/4 c white rice
  • 1 28 oz can tomatoes, tomatoes separated from the juice
  • 3 1/2 c chicken stock
  • 1/4 t ground black pepper
  • 1/4 t white pepper
  • 1/4 t cayenne pepper
  • 2 t salt
  • 1/2 t oregano
  • 1/2 c chopped flat leaf parsley for serving
  • chopped green onions for serving