Mardi Gras Recipe: Jambalaya

Jambalya Recipe (from Penzey's Spices) - a traditional south Louisiana recipe

Chicken stock:
1 large roasting chicken (4 lbs), skinned and halved
3 garlic gloves
1 onion, quarterd
2 celery stalks
1-2 t. salt
1 t pepper

Jambalaya:

1 lb. smoked sausage, thinly sliced
3 T olive oil
2/3 C chopped green bellpepper
2 garlic cloves, minced
3/4 C chopped fresh parsley
1 C chopped celery
1 28 oz. can whole tomatoes
2 C chicken stock
1 C chopped green onion
1 1/2 t dried thyme
2 t dried oregano
1 T Creole/Cajun seasoning
1/2 t cayenne pepper
1/4 t freshly ground pepper
2 C uncooked long grain white rice
3 lbs. medium raw shrimp
4 oz chopped fresh tomatoe (1 medium)

Place the chicken halves in a large stock pot with enough water to cover the chicken by an extra 2 inches. Add the garlic, onion, celery, salt and pepper. Cover the pot and heat over med-high heat until water boils. Remove the cover and continue to boil until the chicken is cooked through, about 45 minutes. Remove the chicken and set aside to cool. Continue boiling the stock until it is reduced to about 2 cups. Strain the stock and set aside. Remove the chicken meat from the bones, cut or tear in bite-sized pieces, set aside.

In a 4 qt heavy pot, saute the sausage until browned. Remove with slotted spoon and set aside. Add olive oil, bell pepper, garlic, parsely and celery to the pot and cook 5 minutes. Cut the canned tomatoes up a bit and then add tothe pot along with the chicken, stock and green onion. Stir in the thyme, bay leaves, oregano, Creole/Cajun seasoning, cayenne and black pepper.
Wash and rinse the rice a few times. Drain well and add to the pot along with the fresh chopped tomato. Add the sausage and cover, cook 30 minutes. After most the liquid has been absorbed by the rice, add the shrimp and cook until pink.
Preheat oven to 350F. Transfer the jambalaya to a casserole dish and bake 30 minutes.