Chicken And Italian Sausage Jambalaya Recipes

Steps:

• Heat the oil on medium in a large skillet. Cook chicken through, about 5 minutes and remove from pan. Add more oil if needed and add sausage and cook through. Remove from pan.
• If needed, add a bit more oil and add diced onion, pepper and celery to pan and sauté for about 5 minutes or until the veggies begin to soften. Add garlic and sauté for about 2 minutes. At this point, I deglaze the pan with the white wine. If you chose not to use the wine pour a bit of the chicken stock in and get all the bits of sausage and browned goodness off the bottom of the pan.
• Return the meats to the skillet and stir. Add the rice, chicken broth and Tony's. Also add salt and pepper. Amount of salt will depend on the amount of Tony's and the amount of salt in the broth. Bring to a boil. Cover and reduce to simmer and cook for 18-20 minutes. Stir to mix all ingredients well.
• I serve with salad and crescent rolls.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Steps:

• Combine rice and 1 1/2 cups water in a heavy-bottomed pot; bring to a boil. Reduce heat and simmer, covered, until liquid has been absorbed (17 minutes total).
• Wash and dry chicken and cut chicken into bite-size pieces. Slice sausage thin. Saute chicken and sausage in the sausage's own fat until chicken is brown on both sides; remove and set aside.
• Chop whole peppers and onion.
• Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften.
• Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme.
• When onion has softened, add the tomato puree, wine, chicken stock, hot pepper flakes and thyme along with chicken and sausage. Reduce heat to simmer, cover and continue to cook until flavors are completely blended, just a few minutes.
• When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
• Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
• Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
• Add diced tomatoes and broth, and bring to a boil. Stir in rice.
• Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.