LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA
"Classic chicken and sausage jambalaya. This is a hearty comfort food from the bayou country. Nothing fancy, just lots of flavor using simple ingredients and basic cooking techniques."
Provided by rdtripp
Categories Lunch/Snacks
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
- Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
- Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
- In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
- Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
- Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
- In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
- Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
- Serve with a salad, garlic bread and iced tea.
Nutrition Facts : Calories 721.9, Fat 39.8, SaturatedFat 13.2, Cholesterol 137.4, Sodium 803.4, Carbohydrate 45.2, Fiber 2.2, Sugar 3, Protein 42.5
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 AND SAUSAGE JAMBALAYA
Provided by Cafe Reconcile, New Orleans, Louisiana
Yield 10 servings
Number Of Ingredients 14
Steps:
- In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes. Add chicken, and cook until browned on all sides, 15 to 20 minutes. Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes. Add tomatoes, tomato paste, Creole seasoning, parsley, thyme, and basil. Simmer over low heat for 10 minutes.
- Add chicken stock, and bring to a boil over high heat. Add rice, and stir. When jambalaya returns to a boil, reduce heat to simmer. Cover and cook until rice has absorbed all liquid, about 25 minutes.
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 :
LOUISIANA SAUSAGE JAMBALAYA
Oh Boy, is this one good! It's a simple, but very authentic Louisiana jambalaya recipe given to me by a friend who grew up in New Orleans! Nice and spicy!
Provided by Grace Lynn
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in large pot over medium-high heat.
- Add the onions, green onions, bell pepper, garlic, serrano chile, bay leaves, Creole Seasoning, cayenne pepper and thyme.
- Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes.
- Add sausage, broth, tomatoes and rice.
- Bring mixture to simmer.
- Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 30 minutes to 45 minutes.
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
More about "louisiana chicken and sausage jambalaya recipes"
LOUISIANA-STYLE CHICKEN, SAUSAGE AND PORK JAMBALAYA …
From today.com
4.2/5 (33)Category EntréesAuthor Pat DarbonneTotal Time 2 hrs 45 mins
- 1. In a large black cast iron pot, add 1 cup of cooking oil or bacon drippings over high heat. Add diced sausage and cook until browned. Remove sausage and add pork. Cook until dark brown and fully cooked. Remove pork and add chicken. Cook until it's brown and cooked through.
- 2. Once chicken is cooked, begin adding back the pork and sausage to the pot with the chicken. At this point, let all three meats cook together until it starts sticking to the bottom of your pot.
- 3. Add onion, bell pepper, celery, garlic, green onions and parsley. Cook until all vegetables are translucent, about 30-40 minutes. Add the Creole seasoning. Add the browning sauce, hot sauce and Worcestershire sauce. Stir well and then add the chicken stock. Stir well again and cover. Cook on low heat for 45 minutes to 1 hour.
THE BEST CHICKEN AND SAUSAGE CAJUN JAMBALAYA RECIPE JOY THE BAKER
From joythebaker.com
CHICKEN AND SAUSAGE JAMBALAYA - JAYLYNN LITTLE
From jaylynnlittle.com
CAJUN-STYLE CHICKEN AND SAUSAGE JAMBALAYA - RECIPE - FINECOOKING
From finecooking.com
EASY CHICKEN AND SAUSAGE JAMBALAYA - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | RECIPES.NET
From recipes.net
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From thespeckledpalate.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | SOUTHERN LIVING
From southernliving.com
EASY LOUISIANA CHICKEN JAMBALAYA RECIPE (WITH SAUSAGE) – …
From thegiftedgabber.com
OLD-SCHOOL CHICKEN AND SAUSAGE JAMBALAYA | LOUISIANA …
From louisiana.kitchenandculture.com
CHICKEN AND SAUSAGE JAMBALAYA | LOUISIANA KITCHEN
From louisiana.kitchenandculture.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE | MCCORMICK GOURMET
From mccormick.com
AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA - SPRINKLE OF THIS
From sprinkleofthis.com
INSTANT POT CHICKEN AND SAUSAGE JAMBALAYA – MY ROI LIST
From myroilist.com
CHICKEN AND SAUSAGE JAMBALAYA - NOW COOK THIS!
From nowcookthis.com
LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA - MIMI'S RECIPE BOX
From mimisrecipebox.com
CHICKEN AND SAUSAGE JAMBALAYA - DANDY DON’S LSU SPORTING NEWS
From dandydon.com
SPICY JAMBALAYA WITH CHICKEN AND ANDOUILLE SAUSAGE
From cheflolaskitchen.com
CHICKEN, ANDOUILLE AND SHRIMP JAMBALAYA RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
LOUISIANA-STYLE CHICKEN AND SAUSAGE JAMBALAYA
From ayearatthetable.com
CHICKEN AND SAUSAGE JAMBALAYA - REALCAJUNRECIPES.COM
From realcajunrecipes.com
CLASSIC CAJUN JAMBALAYA | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
CREOLE CHICKEN AND SAUSAGE JAMBALAYA {FROM A NOLA LOCAL}
From swankyrecipes.com
10 BEST CHICKEN AND SAUSAGE PASTA JAMBALAYA RECIPES - YUMMLY
From yummly.com
LOUISIANA-STYLE JAMBALAYA WITH CHICKEN AND SAUSAGE - CAROLINA® …
From carolinarice.com
CHICKEN SAUSAGE JAMBALAYA RECIPE -BEST JAMBALAYA CROCK POT …
From thehealthycookingblog.com
CAJUN CHICKEN AND SAUSAGE JAMBALAYA - MY KITCHEN SERENITY
From mykitchenserenity.com
CHICKEN AND SAUSAGE JAMBALAYA - SAVOR THE FLAVOUR
From savortheflavour.com
PAUL PRUDHOMME’S CHICKEN AND TASSO JAMBALAYA
From spicysouthernkitchen.com
CHICKEN AND SAUSAGE JAMBALAYA RECIPE TASTE OF HOME
From vamelie.blogspot.com
CHICKEN AND SAUSAGE JAMBALAYA - BAKED BROILED AND BASTED
From bakedbroiledandbasted.com
QUICK & EASY CHICKEN & SAUSAGE JAMBALAYA | DUDE THAT COOKZ
From dudethatcookz.com
CHICKEN AND SAUSAGE PENNE JAMBALAYA - JO COOKS
From jocooks.com
CHICKEN, ANDOUILLE, AND SHRIMP JAMBALAYA - LOUISIANA COOKIN
From louisianacookin.com
NEW ORLEANS CHICKEN & SAUSAGE JAMBALAYA - CASABLANCA COOKS
From casablancacooks.com
CHICKEN AND SAUSAGE JAMBALAYA | KITCHEN BASICS
From mccormick.com
CLASSIC CHICKEN AND SHRIMP JAMBALAYA WITH SAUSAGE RECIPE
From thespruceeats.com
JAMBALAYA - CAFE DELITES
From cafedelites.com
OLD-SCHOOL CHICKEN AND SAUSAGE JAMBALAYA RECIPE - JAMES BEARD
From jamesbeard.org
CHICKEN JAMBALAYA RECIPE (EASY CAJUN DISH)) - PINKWHEN
From pinkwhen.com
CAJUN SAUSAGE AND CHICKEN JAMBALAYA RECIPE – MK LIBRARY
From mklibrary.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love