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!

New Menu! Art Workshops Late Breaking News!

I have completely changed the menu for the art workshops. It is an all new menu and it is terrific. I have taken pictures of some of the new dishes with my iPhone. And, of course, as always, we'll have terrific vegan and vegetarian dishes for those that do not eat meat or use other animal products or by products. For those of you who follow Life By Chocolate on Facebook, you've already seen most of these pictures. Enjoy!

This year we will be having


Steak Diane




Steak Diane is a classic and we are closely following that classic tradition though the sauce will not be prepared table side it will come from the kitchen ready to eat and enjoyed.

Fingerling potatoes and snap peas will accompany this dish.



Orange Tilapia



This is one of my favorite fish dishes. It's bright and light and very colorful.

Steam asparagus and pecans will round out this dish!


Chicken Creole Jambalaya


An awe inspiring Jambalaya make with roasted chicken and turkey sausages. A flavorful but not too spicy treat.

Rice and carrots will complete this already complex and flavorful meal.



Chili



I lived in Texas for over nine years. This chili is a wonderful dish, again, not too spicy but packed with flavor. I am using one of our favorite meats here at the Greenville Arms, short ribs. This is a treat.

The Chili will be served on a bed of faro. Shredded parnips and asparagus will garnish this dish.


Pesto Coated Lamb





Finally, I will be retiring my famous and delicious pistachio rubbed lamb! The lamb will be cooked to perfection, as in the past, but the flavor will be very different from my signature dish. However, no one will be disappointed. This will more than "wow" regular and and new students alike.

This will be served with our spectacularly snap peas and carrots. Or I may do a very nice string bean dish.

We are also changing our desserts. The only dessert we will be keeping from last year will be the Beet Chocolate Cake. Sorry Carrot Cake aficionados. Though we may do Carrot Cake seasonally.

This year we'll also have a Tiramisu, a Lemon and Blueberry Streusel a la mode, New Yorkish Cheese Cake, Seasonal Tarts, pies or cakes, and of course our wonderful organic chocolates.

We'll also have our freshly baked breads to accompany each meal. Come to a workshop and indulge yourself.