Shut The Fffront Door Sausage Chicken Jambalaya Recipes

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 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.

SMOKED SAUSAGE JAMBALAYA

Steps:

• Heat the oil in a large Dutch oven over medium-high heat.
• Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
• Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
• Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
• Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Season diced chicken generously with creole seasoning.
• Add margarine to large saucepan and fry chicken.
• Add all vegetables and saute for 10 minutes.
• Add sausage and rice, cook for 10 minutes, mixing as you go.
• Add water, stir well and keep covered until rice is fully cooked.

FINALLYWROTEITDOWN CHICKEN, SAUSAGE AND SHRIMP JAMBALAYA

Steps:

• In a large Dutch oven, cook the smoked sausage in the olive oil until browned; add the onion and garlic and saute until golden and transparent.
• Add the uncooked rice and cook, stirring briskly, until just starting to turn golden, then add the chicken broth and Worcestershire Sauce, stirring to combine with the rice-sausage-onion-garlic mixture.
• Bring to a boil, then reduce heat and add the cooked chicken, thyme, oregano, bay leaves, cayenne pepper, white pepper and black pepper.
• Cook, covered, over low heat for about 30 to 40 minutes; add more liquid if you need to.
• Then add the shrimp, cover, and cook for another 10 minutes or until shrimp is pink and cooked through.
• Season to taste with salt and more pepper if you like.

SAUSAGE AND CHICKEN JAMBALAYA STIRFRY

Steps:

• Cook rice according to package directions.
• Heat oil in large skillet over medium-high heat until hot.
• Stirfry chicken 2 minutes, add sausage; stirfry chicken and sausage until brown. Remove from pan to separate bowl.
• Add onion and bell peppers to skillet, reduce heat to low. Cover and cook 2 to 3 minutes, stirring once or twice. Add garlic, cook and stir, uncovered, 1 minute.
• Add tomatoes, sausage, chicken, broth, parsley, thyme, salt, black pepper and red pepper, to pan. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, 5 minutes, or until most liquid has been absorbed.
• Stir in rice and heat through.
• NOTE : as stated in the intro, I made this more like a risotto, cooking the rice in the pan with the vegetables, and using more liquid. Probably took a bit longer, but turned out well :).

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 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:

• 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.