SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE
Steps:
- 1. In a rondeau, heat the oil over high heat. Season the chicken legs (or rabbit) with the spice rub and brown lightly on both sides. Take out the chicken meat and sauté the sausage pieces until they are lightly browned. Remove the sausage from the rondeau--leave about 2 ozs. of the fat in the rondeau. 2. In the remaining fat and fond, gently sweat the onions, bell pepper, celery and garlic. Cover and cook until the vegetables begin to soften - approx. 10 minutes. 3. Next add the cayenne, white and black pepper and paprika. 4. Add the tomatoes with their juice, the stock, bay leaf, dried oregano. Add the browned chicken and sausage, bring to a simmer, and cook covered for 15-20 minutes--until the chicken is completely cooked. Lastly add the basil, thyme, Worcestershire, Tabasco and bring to a simmer. Remove the chicken legs and sausages and reserve warm. 5. Add the rice to the cooking liquid and simmer gently until it is just done-al dente. Hold hot. 6. Peel and devein the shrimp and reserve - you need 60 ea. 7. For pick-up: Re-heat chicken legs and sausages in a hot oven. Meanwhile season the shrimp with the spice rub and sauté in a separate sauté pan. 8. Garnish the Jambalaya topped with the green onions.
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