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Categories:
vegetable oil chicken andouille yellow onions green bell peppers celery garlic oyster Worcestershire sauce Tabasco salt salt bay leaf thyme marjoram rice green onions parsley oysters
Viewed: 81 - Published at: 2 years agoIngredients
- 1/4 cup vegetable oil
- 4 lb. chicken leg quarters, each cut into 4 pieces, bone in
- 2 lb. andouille or other smoked sausage, cut into 1/4-inch-thick slices
- 2 large yellow onions, coarsely chopped
- 2 green bell peppers, coarsely chopped
- 2 ribs celery, coarsely chopped
- 2 cloves garlic, chopped
- 2 cups oyster liquor or chicken stock
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. Tabasco
- 1 Tbsp. salt-free Creole seasoning
- 1 Tbsp. salt
- 1 bay leaf
- 1 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 4 cups (uncooked) Uncle Bens rice, or similar parboiled rice
- 2 green onions, chopped
- 3 sprigs flat-leaf parsley, chopped
- 4 dozen large fresh, shucked oysters
Method
- Heat the oil in a heavy kettle or Dutch oven.
- Add the chicken and sausage, and brown the chicken all over.
- Add the onions, peppers, celery, and garlic, and saute until they wilt.
- Add the oyster liquor or stock and 5 cups of water.
- Bring to a simmer, stirring to dissolve the browned bits in the pot.
- Add the Worcestershire sauce, Tabasco, Creole seasoning, salt, bay leaf, thyme, and marjoram.
- Bring to a boil, reduce the heat, and simmer for 30 minutes.
- Remove the chicken and set aside.
- Stir the rice into the pot.
- Cover and simmer for 30 minutes.
- Meanwhile, remove the chicken meat from the bones and set aside.
- When the rice is cooked, stir in the chicken meat, green onions, parsley, and oysters.
- Continue to cook, uncovered, gently stirring occasionally, until the rice just starts to dry out.
- Adjust the seasonings as needed.
