SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE

SHRIMP AND CHICKEN JAMBALAYA WITH ANDOUILLE SAUSAGE image

Categories Chicken

Yield 20 portions

Number Of Ingredients 25

3 oz. Vegetable oil
20 ea. Chicken, legs (see note), or rabbit
20 ea. Sausage, Andouille, sliced 3" thick
1 recipe BBQ Spice Rub
3 lb. Onions, minced
2 lb. Green bell pepper, seeded, small dice
2 lb. Celery, small dice
5 ea. Garlic cloves, minced
1 oz. Paprika
1 tsp. Black pepper, ground
¼ tsp. White pepper, ground
¼ tsp. Cayenne
3 ea. Bay leaves
t.t. Salt
3 lb. Tomatoes, seeded, medium dice
1 gallon Chicken stock
1 Tbsp. Oregano, dried
1 Tbsp. Fresh thyme, chopped
½ Cup Basil, chiffonade
1 Tbsp. Hot sauce (Crystal brand)
1 Tbsp. Worcestershire sauce
5 Cups Rice, short grain (Sushi type)
60 ea. - 3 per order Shrimp, peeled and deveined
Garnish:
2 bu. Onions, green thinly sliced

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.