Name: Chicken and Sausage Jambalaya
Yield: Makes 6 to 8 servings
Ingredients: 5 1/2 pounds chicken pieces (drumsticks, thighs, and breast halves with skin and bones); 4 tablespoons vegetable oil; 1 1/2 pounds andouille* or other spicy smoked pork sausage, cut crosswise into 1/4-inch-thick slices; 3 medium onions, chopped; 2 celery ribs, chopped; 1 green bell pepper, chopped; 4 large garlic cloves, finely chopped; 2 cups chicken stock or broth; 1 1/2 cups water; 1 (14- to 16-ounce) can whole tomatoes in juice, drained and chopped; 1/4 teaspoon cayenne (optional); 2 1/2 cups long-grain white rice, rinsed and drained well; 1 cup thinly sliced scallion greens

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Chicken and Sausage JambalayaRomulo Yanes

Recipe notes

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