Cajun Jambalaya 3:1

16 oz chicken thighs
4-5 oz smoked sausage
1 medium onion
1 cup long grain white rice
chicken stock
2 cloves garlic
1/4 cup green onions
Louisiana hot sauce
bacon grease
ground cayenne pepper
black pepper
Mince the onion. Chop the garlic. Slice the green onion into rings. Hack the thighs in half with a cleaver, or - carefully - drive a heavy knife with a hammer through the chicken bones.

Locate a medium size Dutch oven. Heat the pan up over a medium-high flame.

Brown the thighs in hot bacon grease. Remove the thighs. Degrease the pan. Sear the sausage in more bacon grease, then remove sausage. Sweat the onions down with a little salt. Pour in 2 cups of chicken stock. Return the chicken and sausage to the pan. Mark the level of the liquid with a wooden spoon and a rubber band wrapped around it, moving the band up (or down) to the liquid level. Throw in the garlic. Bring the contents of the pan to a boil. Cover and simmer for 15 minutes.

After par-braising the chicken, check the liquid-level, adjusting it as needed. Add the rice, green onions, cayenne pepper, salt, pepper and dashes of hot sauce. Turn the rice over ("wash it") a few times with a wooden-spoon. (Never stir rice.) Bring the pot to a rolling boil, then reduce the heat to a slow simmer. Cover with foil and a heavy lid. Simmer for 20 minutes. Allow the dish to rest - off heat - for 10 minutes before serving.

3:1 refers to the meat to rice (dry measure) ratio. The lack of silly ingredients in this recipe yields an earthy-tasting Jambalaya. More recipes can be found here.