This one pot Jambalaya is filled with
Andioulle Sausage, Chicken and Cajun spices. It is a fantastic meal
to celebrate Mardi Gras.
Spicy Andouille Sausage and Chicken Jambalaya
Recipe by Ramona from Kitchen Simmer
Ingredients:
2 large chicken breast cut into large bite size pieces
1lb andouille sausage sliced
1 large onion finely chopped (or two medium)
3-4 stalks of celery finely diced
1 large green bell pepper finely diced (or two medium peppers of various colors)
2-3 jalapeno peppers diced
2 cups washed and strained rice
28 oz can diced tomatoes
2 Tbs Worcestershire sauce
3 cups low sodium chicken stock
white part of scallions sliced
red pepper flakes to taste
Cajun Seasoning:
1 Tbs granulated garlic
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
1 tsp red chili powder or cayenne
2 bay leaves
1 Tbs or more dried parsley (optional)
Garnish: Green part scallion sliced
Directions:
Step 1: Wash and rinse the rice well and place in a strainer to dry out.
Step 2: Gather all spices, prepare trinity vegetables and cut meat
Step 3: Heat
2 Tbs canola oil in a large heavy based pot. Add the chicken and
andouille sausage. Season with a little salt and black pepper. Cook
for 3-4 minutes.
Step 4: Next add the trinity vegetables and the jalapeno pepper. Season with a little more salt and black pepper and saute for 3-4 minutes.
Step 5: Add the seasoning spices and bay leaves. Toss all ingredients together for 1-2 minutes.
Step 6 : Add diced tomato can and mix with other ingredients.
Step 7: Add the washed/drained rice.
Step 8: Add chicken stock and Worcestershire sauce. Stir well and bring all ingredients to a boil. Then lower to medium heat and simmer for 20-25
Spicy Andouille Sausage and Chicken Jambalaya
Recipe by Ramona from Kitchen Simmer
Ingredients:
2 large chicken breast cut into large bite size pieces
1lb andouille sausage sliced
1 large onion finely chopped (or two medium)
3-4 stalks of celery finely diced
1 large green bell pepper finely diced (or two medium peppers of various colors)
2-3 jalapeno peppers diced
2 cups washed and strained rice
28 oz can diced tomatoes
2 Tbs Worcestershire sauce
3 cups low sodium chicken stock
white part of scallions sliced
red pepper flakes to taste
Cajun Seasoning:
1 Tbs granulated garlic
1 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
2 tsp paprika
1 tsp red chili powder or cayenne
2 bay leaves
1 Tbs or more dried parsley (optional)
Garnish: Green part scallion sliced
Directions:
Step 1: Wash and rinse the rice well and place in a strainer to dry out.
Step 2: Gather all spices, prepare trinity vegetables and cut meat
Step 3: Heat
2 Tbs canola oil in a large heavy based pot. Add the chicken and
andouille sausage. Season with a little salt and black pepper. Cook
for 3-4 minutes. Step 4: Next add the trinity vegetables and the jalapeno pepper. Season with a little more salt and black pepper and saute for 3-4 minutes.
Step 5: Add the seasoning spices and bay leaves. Toss all ingredients together for 1-2 minutes. Step 6 : Add diced tomato can and mix with other ingredients.
Step 7: Add the washed/drained rice. Step 8: Add chicken stock and Worcestershire sauce. Stir well and bring all ingredients to a boil. Then lower to medium heat and simmer for 20-25
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
