Mom
3 sets of chicken thighs and legs
2 pkgs. Smoked pork sausage, sliced in ¼” pieces (big round sausages)
6 medium yellow onions, chunked and set aside
Whole clove of garlic (5-7) pars, chopped fine and set aside
Canola oil
1 C. diced red bell pepper
1 C. diced celery
6 C. water
3 C. Mahatma long-grained enriched rice
½ C. Miller High life (Long neck)
1 t. Italian Seasoning
1 T. parsley flakes (mashed)
1 t. paprika
½ t. red pepper
¼ C. Worcestershire
½ t. mint leaves (mashed)
1 ¼ cap crab and shrimp oil
1 T. Louisiana hot sauce (not Tabasco)
1 t. black pepper
2 T. salt
Approx 2-3 hours cooking time..
Place the pork sausage in a heavy stock pot (about 6 qt. size). Cook on low to medium to ooze the grease out of the sausage. Stir occasionally. (Pork sausage is the best. The first ingredient in the sausage must say pork.
Chunk the onions. By this I mean to cut a whole onion in thirds each way possible. Set aside. Chop the garlic. Set aside.
Turn up the heat on the sausage to medium and stir a few minutes—it’s supposed to have shit starting to stick on the bottom. Don’t scrape it off.
Take the sausage out of the pot. If there’s not at least ¼” of oil left, add Canola.
Let the oil reheat and add the chicken, placing it skin-side down exactly where you want it. Salt it. Only brown the bird, don’t cook it, about 10 minutes. Turn the chicken, leaving any skin that sticks to the pot alone. Kick the fire up a little. After about 3 minutes, take out the legs and set them aside. Cook the thighs about 20 minutes total. Take out of the pot and set aside.
Let the pot get hot again for about 30 seconds. Add the onions and stir, but do not scrape the bottom, but let them cook. This is the longest part of the recipe.
When the onions are almost transparent, add the celery, red pepper, and garlic. Turn down the heat some. The stuff on the bottom should be getting brown.
Get out the spices.
Cook onions to transparency. Don’t get in a hurry at this stage.
In a separate bowl, put in 6 C. of water. In another bowl, put 3 C. of rice.
Turn up the fire and keep stirring. Add beer, if desired.
After about 2 minutes or so, add about 1 ½ C. of the water that was set aside. Keep stirring and let it boil like hell.
After a few minutes boiling, put in 1 C. more water. Turn the fire back to medium after this water comes to a boil.
Add spices. If you want a “hotter” spiciness, add more Louisiana Hot Sauce. Put in the rest of the water and let it come to a boil.
Put all the meat back in and let it come to a boil once again. This takes some time.
Put the rice in all at once and stir a couple of times. Cover and turn the heat to low and leave it completely alone for ½ hour or more.
If there is still some water after ½ hour, let it set for about 5 minutes and it will be absorbed. Believe me, the Jambalaya will still be plenty hot!