Creole Jambalaya from Bon Appetit

Ingredients

• 2 tablespoons vegetable oil
• 1 lb pork sausage, removed from casing
• 3 1/2-4 lbs broiler-fryer chickens, cut into serving pieces
• 1 teaspoon salt
• 1 1/4 cups long-grain rice
• 1 1/2 cups diced tomatoes, canned
• 2 cups beef broth
• 2 teaspoons Tabasco sauce
• garlic oil, to taste

Directions

1. 1

   Heat 1 tablespoon of the oil in a large, heavy pot or Dutch oven over medium-high heat.

2. 2

   Add sausage and cook, stirring to break meat up until all pink has disappeared, 5-6 minutes.

3. 3

   Transfer sausage to a plate lined with paper towels to drain.

4. 4

   Season chicken pieces with salt.

5. 5

   Add remaining tablespoon of oil to pot. Add chicken and brown evenly on all sides.

6. 6

   Remove pan from heat and carefully drain off any excess oil that has accumulated in the pot.

7. 7

   Add sausage, rice, tomatoes, broth and Tabasco. (If using garlic oil, add here.) See recipe below.

8. 8

   Bring to a boil, then reduce heat to medium-low, cover pot and simmer until rice is tender and most of the liquid has been absorbed, about 25 minutes.

9. 9

   Remove from heat and let stand, covered, for 10 minutes.

10. 10

    Serve warm from pot.

11. 11

    Garlic Oil:.

12. 12

    1/4 cup vegetable oil.

13. 13

    1 head garlic (about 10 cloves), skinned and thinly sliced.

14. 14

    Heat vegetable oil in a small skillet over medium heat.

15. 15

    Add garlic and cook, stirring occasionally, until garlic is very brown.

16. 16

    Strain and use, according to taste.