¼ cup vegetable oil
4 lb. chicken-leg quarters – each cut into 4 pieces, bone in
2 lb. andouille or other smoked sausage, cut into ¼ -inch-thick slices
2 large yellow onions, coarsely chopped
2 green bell peppers, coarsely chopped
2 ribs celery, coarsely chopped
2 cloves garlic, chopped
2 cups chicken stock
2 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco
1 Tbsp. salt-free Creole seasoning
1 Tbsp. salt
1 bay leaf
1 tsp. dried thyme
½ tsp. dried marjoram
4 cups (uncooked) Uncle Ben’s rice, or similar parboiled rice
2 green onions, chopped
3 springs flat-leaf parsley, chopped
4 dozen large fresh shrimp
Heat the oil in a Dutch oven. Add the chicken and sausage, and brown the chicken all over. Add the onions, peppers, celery, and garlic, and sauté until they wilt. Add the chicken stock and 5 cups of water. Bring to a simmer, stirring to dissolve the browned bits in the pot.
Add the Worcestershire sauce, Tabasco, Creole seasoning, bay leaf, thyme, and marjoram. Bring to a boil, reduce the heat and simmer for 30 minutes. Remove the chicken and set aside. Stir the rice into the pot. Cover and simmer for 30 minutes.
Meanwhile, remove the chicken meat from the bones and set aside. When the rice is cooked, stir in the chicken, green onions, parsley, and shrimp. Continue to cook, uncovered, gently stirring occasionally, until the rise starts to dry out. Adjust the seasonings as needed.
Serves 12 to 15
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