CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CHICKEN SAUSAGE JAMBALAYA
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
CHICKEN AND SAUSAGE JAMBALAYA
Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.
Provided by KelBel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
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.
CHICKEN, HAM, AND SAUSAGE JAMBALAYA
Great for a lot of people, you may want to cut back on the hot pepper and serve Tabasco, or Red Hot on the side.
Provided by Dave of Tucson
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
- Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
- Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
- Add the Brown Sugar and stir until melted.
- Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
- Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
- Bring to a boil, reduce heat, cover and simmer for 1 hour
- Taste to adjust seasonings. Add the rice, stirring well.
- Bring back to a boil, cover and simmer over low heat 25-30 minutes.
- Stir in the Green Onions and Parsley 5 minutes before serving.
Nutrition Facts : Calories 922.7, Fat 47.7, SaturatedFat 14.1, Cholesterol 229.4, Sodium 1778.1, Carbohydrate 57.9, Fiber 5.2, Sugar 11.6, Protein 62.2
CHICKEN AND SAUSAGE JAMBALAYA
Here is a plain and simple version of jambalaya that calls for low-fat sausage and skinless chicken breasts. It could just as easily be made with the full-strength stuff, and chicken thighs, to little ill effect. But if not, make sure to keep the spice levels high, to help amplify the flavor. (Sam Sifton)
Provided by Marian Burros
Categories dinner, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 8 grams, Carbohydrate 97 grams, Fat 13 grams, Fiber 11 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 860 milligrams, Sugar 19 grams, TransFat 0 grams
SAUSAGE CHICKEN JAMBALAYA
For anyone who enjoys entertaining, this jambalaya is the perfect one-pot meal to feed a crowd. It's comforting, spicy and easy to make.-Betty Benthin, Grass Valley, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.
Nutrition Facts : Calories 259 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 761mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
HEALTHY CHICKEN & SAUSAGE JAMBALAYA
This recipe is an Uncle Ben's recipe that has been modified to be lower in fat and calories. I've never made jambalaya before, but this looked good so I thought I'd give it a try. Much to my surprise, it was quick, easy, and very tasty. I used canned chicken in water, and some frozen turkey sausage links I found in the breakfast section of frozen foods. The green bell pepper flavor is quite strong, so you may prefer to use only half a pepper. If you are cooking for someone who dislikes veggies, the celery, onion, bell pepper can be pureed.
Provided by Bayoaksprincess
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large lidded pot or dutch oven, heat oil on medium heat.
- Add garlic, celery, green bell pepper, onion, 1 tbsp of the cajun seasoning, chicken, and sausage. Cook for about 5 minutes, until chicken is mostly cooked (or well-heated if you are using canned chicken).
- Add rice and sauté for 1-2 minutes.
- Add broth, Worcestershire sauce, and remaining 1 tbsp Cajun seasoning; bring to a boil.
- Cover, reduce heat to simmer for 20 minutes.
- Remove lid and let set for 5 minutes before serving.
Nutrition Facts : Calories 357.8, Fat 10.8, SaturatedFat 2.7, Cholesterol 49.2, Sodium 464.3, Carbohydrate 44.5, Fiber 2, Sugar 3.3, Protein 20.2
More about "chicken sausage jambalaya recipes"
CHICKEN AND SAUSAGE JAMBALAYA RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (9)Total Time 1 hr 5 mins
- Heat oil in a Dutch oven over medium-high. Add chicken and sausage, and cook, stirring constantly, until browned on all sides, 8 to 10 minutes. Remove with a slotted spoon to paper towels; blot with paper towels.
- Add onion, bell pepper, celery, garlic, bay leaves, Creole seasoning, thyme, and oregano to hot drippings; cook over medium-high until vegetables are tender, 5 to 7 minutes. Stir in rice, and cook until fragrant, about 3 minutes. Stir in chicken broth, tomatoes, chicken, and sausage. Bring to a boil over high. Cover, reduce heat to medium, and simmer, stirring occasionally, until rice is tender, about 20 minutes. Garnish with sliced scallions, if desired.
OLD-SCHOOL CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From jamesbeard.org
CHICKEN AND SAUSAGE JAMBALAYA | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From thespeckledpalate.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | MCCORMICK …
From mccormick.com
CHICKEN & SAUSAGE JAMBALAYA RECIPE | FOOD NETWORK
From foodnetwork.com
Author NOLA on 5thSteps 5Difficulty Easy
CHICKEN AND SAUSAGE CAJUN JAMBALAYA | RECIPE CART
From getrecipecart.com
10 BEST CHICKEN AND SAUSAGE PASTA JAMBALAYA RECIPES - YUMMLY
From yummly.com
TOP 50 PORK CHICKEN AND SAUSAGE JAMBALAYA RECIPES
From tidak.churchrez.org
10 BEST CHICKEN AND SAUSAGE PASTA JAMBALAYA RECIPES - YUMMLY
From yummly.com
JAMBALAYA W SHRIMP CHICKEN AND SAUSAGE RECIPES
From tayanggge.btarena.com
CHICKEN AND CHICKEN SAUSAGE JAMBALAYA - PUREWOW
From purewow.com
CHICKEN AND SAUSAGE JAMBALAYA | LOUISIANA TRAVEL
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | MAHATMA® RICE
From mahatmarice.com
15 NEW ORLEANS CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From selectedrecipe.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE - COOK.ME RECIPES
From cook.me
TOP 47 CHICKEN AND SAUSAGE JAMBALAYA RECIPE RECIPES
From dowjones.jodymaroni.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE - HELP 4 U
From help.winsingal.com
CHICKEN & PORK SAUSAGE JAMBALAYA - FOODSERVICE RECIPES | JONES …
From jonesdairyfarm.com
CHICKEN AND SAUSAGE JAMBALAYA - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
You'll also love