Sunday, January 5, 2020

Spicy Andouille Sausage and Chicken Jambalaya


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

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

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
minutes.  Once rice is cooked, mix well and serve hot.  Enjoy.

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