This week, we've celebrated Mardis Gras with some good Cajun and Creole recipes. Today's comes from Epicurious.com and originally was printed in the February 1997 issue of Bon Appetit magazine.
2 tablespoons olive oil
1 3 1/2-to 4-lb. chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 lbs. kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth
For directions on how to prepare this recipe, follow this link.