SOUNDINGS - Harley Marine Services, Inc.

SOUNDINGS Page 11
Cooking with the Captain
Captain Chris Starkenburg
―Chicken and Sausage Jambalaya‖
Ingredients:
1 cube Butter 1/2 tsp. Ground Cayenne Pepper
2 1/2 lbs. Boneless, Skinless Chicken thighs, cubed 1/2 tsp. Whole Oregano
1 Large Ring of Smoked Sausage, cut into
1/2 inch thick wheels
1 tbls. Fresh Parsley, chopped
1 Large Yellow Onion, chopped 1/4 tsp. Crushed Red Chili Peppers
4 cloves Garlic, finely chopped 1-2 tbls. Tabasco Hot Sauce
1 cup Red Bell Pepper, chopped 2 tbls. Tomato Paste
1 cup Yellow Bell Pepper, chopped 1 14.5 oz. can of Diced Plum Tomatoes w/
juice
2 Large Jalapeños, seeded and diced 4 cups Chicken Broth
1 Bay Leaf
3 cups Long Grain Rice Kosher Salt and Pepper to taste
2 tbls. Blackfish Seasoning Green Onions, for garnish
Directions:
1. Add the butter to a large Dutch Oven over medium-high heat.
2. Once the butter has melted, add the chicken and sausage, cook until lightly brown.
3. Add the onions, garlic, and peppers. Simmer for 3-4 minutes.
4. Add all of the remaining ingredients except for the green onions.
5. Stir and bring to a boil.
6. Cover tightly with a lid and place in a 350 preheated
oven for about 20-30 minutes until the rice is
cooked.
7. Once the rice is tender, remove from the oven and
let rest for 10 minutes.
8. Fluff everything with a fork.
9. Garnish with green onion and serve.
Cooking Suggestions:
A Dutch Oven works great, but you can also use a large
skillet that is oven proof. You can also cook on the
stove top, but watch the heat you so you do not scorch
the rice. You can also use pork instead of chicken for
this dish.
Serves: 6 people