The Long Awaited Chicken Jambalaya recipe

This is the recipe I use at the Hudson River Valley Art Workshops and the Fiber Art Workshops at the Greenville Arms. Unfortunately, it's for 12-20 people. I'll give you the 12 people version, which also feeds my staff of 5. So, hang on to your hats. It's time to dust off your Creole Cookin'. A note. I make a Creole version of Chicken Jambalaya not a Cajun version. It's spicy but not hot.

3 wogs (These are small 3 pound chickens. WOG stands for With Out Giblets.)
3 yellow unions finely chopped. I like a small to medium dice, not a mince.
6 chicken sausage, sliced. Use your favorite.
1 chicken kielbasa,sliced. Believe it or not, you can buy it in the grocery store.
4 poblano peppers, medium dice. These are sweet.
1-2T Black River Creole Seasoning. Depends on taste.
3 cups of long-grain white rice.
1-4 T minced garlic. Depends on taste.
3T chopped fresh thyme
4 dried bay leaves
2 bunches of celery. If you like celery make that 3. I slice the celery thin but not too thin. About 1/2 inch.
4 carrots chopped, small dice
1 cup thinly sliced scallions
1 bunch asparagus, chopped small

Serve this with Frank's Hot Sauce. One of my favorites.

Season chickens. (Salt and black pepper.) First roast chickens at 375F until internal temperature is 155. Do not worry if the chicken looks undercooked because we'll be cooking it more in the Jambalaya.

Pick the meat clean from the bones of the chicken and use the carcass and leftover parts to make stock. Making stock does not have to be hard. You put in 2 carrots, cleaned and chopped, 4 pieces of celery, chopped, 2 chopped onions, and the chicken bones. Cover with water. Put on stove at medium heat and simmer for one after after the water comes to a boil. Use a big stock pot. I use a 20 quart stock pot. Strain the stock when it is done. Taste and then season. (Salt and Black Pepper. Remember, when a chef says season, he means only salt and pepper.)

To a large flat pot, mine is about 3-4 feet across, add the olive oil. Add the onions and sauté for five minutes, stirring.

Then add the garlic and continue sautéing.

Then add the chicken sausage and cook through. (You may want to precook the chicken sausage to make it easier to slice.) Next add the chicken kielbasa. Then add the poblano peppers. Add the shredded chicken. Now add the Black River Creole Seasoning. Stir.

Add the rice and stir. Cook for 5 minutes.

Then add in 7 cups of the reserved chicken stock.

Add the bay leaves, cover and cook for about 40 mins to an hour or until the rice is done. One would expect the rice to be done in 15 minutes but it doesn't work out that way. Check the dish after 30 minutes to see if the rice is done. As soon as the rice is done, add the celery and carrots. Cover and let stand 10-15 minutes.

Add in the scallions and fluff the jambalaya. Serve immediately. Garnish with the asparagus. (We plate this into bowls and garnish with some asparagus.)

Enjoy!