Preparation:
Cut the fryer into small serving pieces. In a small bowl, mix together the salt and peppers. Season the chicken with half this mixture. Place a Dutch oven or other large heavy pot over medium heat, add the sausage, and brown on all sides. Remove. Add the chicken to the pan, brown on all sides, and remove. Pour off any excess fat.
Reduce the heat, add the onions, bell peppers and celery, and sauté for 20 minutes, stirring occasionally. Stir in the herbs and the rest of the salt-pepper mixture and sauté for a few minutes more. Stir in the roux and let cook for a few minutes, to get it good and hot. Then slowly add the chicken stock until the mixture is a little thicker than a gumbo but not as thick as a stew.
Stir in the Tabasco and let the mixture simmer slowly for 20 minutes, stirring often. Then add the sausage and chicken, cover, and cook over low heat until the chicken is very tender, stirring occasionally. A young fryer will take 45 minutes to an hour, an older fryer or roasting chicken will take longer. Meanwhile, steam the rice. When the chicken is tender, remove it to a serving platter.
Transfer the rice to a large mixing bowl, and gradually add the jambalaya base until you get the consistency you like. You will probably not use all the jambalaya base for this quantity of rice. Store the excess in the refrigerator for 3-4 days or freeze it.
Add the green onions and parsley and mix well. Serve on plates with the chicken alongside. (You can also bone the chicken and return it to the jambalaya base before mixing with the rice, but I prefer to serve it separately so that everyone can pick the part they like.) |
