Recipes Summer Jambalaya with Chicken and Spicy Sausage Be the first to rate & review! Katy Sparks doesn't agree that nursing mothers shouldn't eat spicy foods. But if you want to lower the heat level in this recipe, substitute sweet sausage for the andouille and skip the poblano. Quick Chicken Recipes By Katy Sparks Katy Sparks Background Trained at Johnson & Wales in Providence, RI. Worked at The Quilted Giraffe and Mesa Grill, New York City. How she got into cooking After dropping out of Middlebury College, she made soups at a local café. First food memory "Smoked octopus that my father brought back from Chinatown when I was 14." Menu bomb Roasted squab on herb risotto with zucchini blossoms. Ingredient pick Long Island corn. Favorite equipment "I'm not a big equipment person. I keep my knives nice and sharp and use them instead of an industrial chopper." Favorite cookbook Anything written by Patricia Wells. Favorite place to eat Blue Ribbon, New York City. Favorite cocktail Straight-up Beefeater martini with a twist. Most tired trend "Casual American bistros, where the menus seem to be driven by price, not flavor." Secret of her success "My husband, who's the dishwasher at home, would say I'm successful because I use every pot and pan in the kitchen." Favorite 1 A.M. meal "Any kind of pasta; or steak if it was a really hard night at the restaurant." Food vice Bar nuts. Recipe tip Constantly baste filet mignon with melted butter while it's cooking to keep it juicy. Won Best New Chef at: Quilty's, New York (closed) Food & Wine's Editorial Guidelines Updated on May 9, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Yield: 6 Ingredients 3 tablespoons pure olive oil One 4-pound chicken, cut into 8 pieces Salt and freshly ground pepper 1/2 pound andouille sausage or spicy kielbasa, sliced 1/2-inch thick 1 Vidalia or other sweet onion, finely chopped 1 poblano chile or jalapeño, seeded and finely chopped 1 medium celery rib, finely chopped 3/4 cup fresh corn kernels 1 teaspoon paprika 1/4 pound chanterelles or oyster mushrooms, stemmed and thickly sliced 1/2 teaspoon dried oregano, crumbled 1 1/2 cups medium-grain rice, such as Valencia, Arborio or Carnaroli 3 cups chicken stock or canned low-sodium broth Hot sauce, for serving Directions In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the chicken pieces with salt and pepper and cook over moderately high heat, in batches if necessary, until nicely browned, about 6 minutes per side. Lower the heat to moderate when cooking the second batch if the skin is getting too dark. Transfer the chicken to a platter and set aside. Add the sausage to the casserole and cook until lightly browned on both sides, 3 to 4 minutes. Add the sausage to the platter with the chicken. Increase the heat to high and add the onion, poblano, celery and corn to the casserole. Cook the vegetables, stirring frequently, until softened, about 5 minutes. Add the paprika, chanterelles and oregano and cook until the mushrooms are just softened, about 3 minutes. Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 2 minutes. Nestle the chicken and sausage in the rice and gently stir in the chicken stock, incorporating the ingredients on the bottom of the casserole. Bring to a boil over moderately high heat and season with salt and pepper. Cover and cook over moderately low heat until the stock is completely absorbed, the rice is tender and the chicken is cooked through, about 30 minutes. Spoon the rice onto a platter, top with the chicken pieces, vegetables and mushrooms and serve with hot sauce. Make Ahead The jambalaya can be cooked and then refrigerated overnight. Sprinkle with 3 tablespoons of water, cover and reheat in a 325° oven. Suggested Pairing Look for a red with intense berry fruit, peppery notes and lively acidity. Consider a Zinfandel from California. Rate it Print