cajun chicken and sausage jambalaya
lilyvanbilly on
Serves: 6
Ingredients
- 500 gr chicken thigh
- 1/4 cup olive oil
- 500 gr andouille sausage
- 1 medium onion
- 1 small bell pepper
- 1 to 2 stalks celery
- 1 410 gr can diced tomatoes with herbs
- 650 ml chicken broth
- 1 tbsp dried parsley
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 tsp Tony Chachere's creole seasoning
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 cups long grain rice
Materials
- heavy 5 liter saute pan
Instructions
Prevent the screen from locking
Season the chicken thigh with Tony's Chachere's creole seasoning and then cut it up into bite-sized pieces.
In a heavy 5 liter saute pan over medium-high heat, add olive oil and brown the chicken for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot and set aside.
Add the sliced andouille sausage to the pot and brown for 5 minutes. Then add the chopped onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.
Return chicken to pot and add the canned diced tomatoes with herbs, chicken broth, and the following seasonings: dried parsley, dried basil, garlic powder, Tony Chachere's creole seasoning, pepper, and salt. Mix well and taste for flavor.
Add long grain rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.
Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking. Do not boil the jambalaya!
Serve or store.
Notes
N1: You can use chorizo or any other spicy, smoked sausage if you can't find andouille sausage.
N2: For cajun seasoning, I prefer Tony Chachere's. Slap Ya Mama seasoning also works or you could just use cayenne pepper.