Chicken And Andouille Sausage Jambalaya Recipes

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• 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.

JAMBALAYA

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.

ANDOUILLE AND CHICKEN JAMBALAYA

Steps:

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Add the celery, onion and bell pepper, season with salt and cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. Add the tomato paste and Cajun seasoning and cook, stirring occasionally, until the vegetables are coated, about 1 minute. Add the rice and cook, stirring, until coated, about 1 minute.
• Add the diced tomatoes and 5 cups water to the pot. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover and cook until the rice is tender and the sauce thickens, 10 to 15 minutes.
• Stir the beans and chicken into the pot and cook until warmed through, about 1 minute. Top each serving with celery leaves and drizzle with olive oil.

ANDOUILLE AND CHICKEN JAMBALAYA

Steps:

• Heat the oil in a large cast-iron Dutch oven over medium heat. Add the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of the cayenne. Stirring often, brown the vegetables for about 20 minutes, or until they are caramelized and dark brown in color. Scrape the bottom and sides of the pt to loosen any browned particles. Add the sausage and cook, stirring often for 10 to 15 minutes, scraping the bottom and sides of the pot to loosen any browned particles. Season the chicken with the remaining 1 teaspoon salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping the bottom of the pot to loosen any browned particles. Add the rice and stir for 2 to 3 minutes to coat it evenly. Add the water, stir to combine, and cover. Cook over medium heat for 30 to 35 minutes, without stirring, or until the rice is tender and the liquid has been absorbed. Remove the pot from the heat and let stand, covered for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions and serve.

CHICKEN, HAM, AND SAUSAGE JAMBALAYA

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.

CHICKEN SAUSAGE JAMBALAYA

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.

SHRIMP, CHICKEN, AND ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• Preheat a large cast-iron pot over high heat.
• Lower the heat to medium-high and add the sausage and bacon.
• Cook the meat as evenly as possible, stirring slowly, until the fat is released.
• Season the chicken with salt and pepper, add it to the pot, and turn the heat to high.
• Once the chicken has browned, add the celery, onions, green pepper, and garlic.
• Continue to stir, allowing the ingredients to brown without burning.
• Lower the heat to medium and stir in the thyme, bay leaf, paprika, cayenne, and rice.
• Keep stirring for 5 to 7 minutes over medium heat.
• Add the tomatoes and broth, raise the heat back to high until the liquid boils, and then cover and reduce to a low simmer for 15 minutes.
• Season the shrimp and crawfish (if using) with salt and pepper, and add them to the pot.
• Keep the pot covered for an additional 5 minutes before removing from the heat and adding the green onions.
• Check for seasonings. Add salt, pepper, and the celery salt.

ANDOUILLE SAUSAGE JAMBALAYA

Steps:

• Mix flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or large deep skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until each is golden brown on both sides. Transfer to plate, reserving drippings in pan. Repeat with remaining chicken.
• Add onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
• Add shrimp to tomato mixture; simmer 8 min. or until shrimp turn pink.
• Spoon rice into shallow bowls; top with chicken mixture and parsley.