J. Knight - Zachary Louisiana
8 to 10 leg quarters works great, or equal amount.
Hearts, Livers (optional, but makes the difference)
(about 3 links) I prefer Manda's Pork (2 mild & 1 hot)
small pkg. fresh button mushrooms
small can of button mushrooms
very lg. onions (chopped)
1 bell pepper (chopped)
4 - 5 cloves garlic (diced)
Rice (4 to 5 cups uncooked)
Tony Chachere's Seasoning "The Original"
chicken until tender enough to de-bone, don't overcook. Save water.
sausage (see note #1 below) and boil in water 5 minutes to remove some of the grease.
Take out and dry thoroughly.
a #10 Dutch Oven add
a little oil, (enough oil to cover bottom of pot). Season the gizzards,
hearts, necks and liver (see note #2 below) heavily with Tony's, put
in the pot. Add sausage and brown everything, remove when browned.
all of the oil after browning meat or add a small amount of
oil before you add onions. I like to have a little oil in pot when I
dump the onions, it helps it to not stick or burn, if you really
aren't watching it that closely, which is easy in the kitchen
onions and bell pepper and sautÚ on a low fire.
Bottom will begin to deglaze, don't let it burn.
garlic a little while after you start the onions and peppers.
they become transparent, add 8 to 9 cups of water used to boil
Simmer for about 30 minutes.
mushrooms, simmer 15 minutes or so more.
gizzards, liver, hearts into small bite sized pieces and add to pot.
5 tbs. of Tony's and salt (liquid should taste salty - see note #3
about 30 minutes or so, add chicken that has been de-boned and cut
into bite sized pieces. Simmer
for another 20 minutes or so, you don't want to overcook chicken.
doing this turn on the oven to 325║F.
rice and stir well. Return to a boil for 5 minutes or so and shut
pot in the preheated oven and cook for 45 minutes covered.
and stir bottom to top and return to oven for another 15 minutes.
about 15 people.
1. Cut the hot link of sausage on a bias, it keeps the
kids from "hollering".
2. Cover the bottom of pan with gizzards (20 or so),
a few livers (they tend to overpower)
3. Before you add salt, taste the water right before
you add the rice, you should say,
"Man, that is salty", if it is don't add more salt.
The key is the oven, the seasonings may need adjusting
but the rice will be perfect every time.
like to know if you like it.... Please tell Jack...