Chicken Sausage Jambalaya Ny Times 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.

SAUSAGE CHICKEN JAMBALAYA

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.

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.

CHICKEN AND SAUSAGE JAMBALAYA

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.

CHICKEN & SAUSAGE JAMBALAYA - NY TIMES

Steps:

• 1. 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). 2. 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. 3. Chop whole peppers and onion. 4. Wipe out all but a thin coating of fat from the pot. Saute the peppers and onions until onions begin to soften. 5. Meanwhile, mince garlic and add to pot. Wash, dry and chop thyme. 6. 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. 7. When rice is cooked, add to pot and stir in. Season with salt and pepper and serve with some crusty bread.

CHICKEN & SAUSAGE JAMBALAYA

Steps:

• Cut chicken up into bite size pieces.
• Season with salt, cayenne pepper, and black pepper.
• Brown chicken in pot with melted butter.
• Remove chicken.
• Chop onions and bell pepper.
• Cut garlic finely.
• Brown onions, bell pepper, and garlic.
• Add tomato sauce and stewed tomatoes.
• Simmer 15 minutes.
• Add chicken and sausage cut into bite size pieces.
• Cook until chicken is tender.
• Add raw rice and chopped green onions.
• Stir ingredients thoroughly.
• Add enough water to cover ingredients by about 1 inch.
• Bring to a boil.
• Cover and cook on low heat for 30 minutes or until rice is tender.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
• Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

QUICK JAMBALAYA

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.

CHICKEN AND SAUSAGE JAMBALAYA

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.