Last weeks entry listing the original recipe for Traveler Billemonade was as popular as any in the last two months. As such I decided to instruct Buck Swenson, Head Chef of Traveler Bill Industries Test Kitchens to conjure up something new for the folks. Being new to the Industries and wanting to impress the new boss he spent a week to create a delicious new stew we’re calling JamBillaya!
JamBillaya
(Serves 4)
1 Chicken Maryland – skin on
1 sausage link (I used kielbasa) in 1/4 in. slices
1 tbsp. extra virgin olive oil
2 medium onions finely diced
2 celery stalks finely diced
2 medium carrots finely diced
1 medium bell pepper finely diced
2 garlic cloves minced
4 tspn. kosher salt
black pepper to taste
1 tspn. ground cumin
1/4 tspn. cajun seasoning
1 tspn. smoked paprika
1 quart chicken stock
2 quarts water (1 held in reserve)
3/4 cup dried split peas
3/4 cups rice
In a large, heavy, stock pot heat the olive oil over medium high heat. Place the Chicken Maryland skin side down and brown for ten minutes, turning once then reserve. Add the onions, celery, carrots, bell pepper 2 tspn. of the salt and ten grinds of black pepper, sweating the vegetables until translucent.
Once softened, add the garlic, cumin, cajun seasoning and paprika to the vegetables, stirring until combined. Pour in the chicken stock and 1 quart of the water and bring to a simmer. Add the sausage (I used kielbasa but a spicer sausage would complement the dish nicely) and the Chicken Maryland.
After 10 minutes pull the chicken out and reserve to cool. Increase the heat to high, add the second quart of water, 2 tspn. salt and the split peas. When it comes to a boil add the rice then cover for 20 minutes, stirring occasionally. Remove the skin and bones from the chicken, roughly mince the meat and return to the pot.
After 20 minutes start checking the doneness of the split peas. When they are to the desired consistancy remove from the heat and serve.
