Sausage & chicken jambalaya
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Sausage & chicken jambalaya
  Sausage    Chicken    Cajun  
Last updated 6/12/2012 1:22:07 AM. Recipe ID 54606. Report a problem with this recipe.
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      Title: Sausage & chicken jambalaya
 Categories: Cajun
      Yield: 12 Servings
    1/4 c  Oil
      1    Chicken; cut up or boned
  1 1/2 lb Andouille
      4 c  Onions; chopped
      2 c  Celery; chopped
      2 c  Green pepper
      1 tb Garlic; chopped
      4 c  Rice, long grained
      5 c  Chicken stock
  2 1/2 ts Salt
           Cayenne; to taste
      2 c  Green onions; chopped
  Season and brown chicken in oil (lard, bacon drippings are
  traditional) over med-high heat. Add sausage to pot (cut in 1/4"
  rounds) and saute with chicken. Remove both from pot. For brown
  jambalaya, either add heaping Tbsp brown sugar to hot oil and
  caramelize, make roux, or use Kitchen Bouquet. For red jambalaya,
  delete this. (I prefer to make a deep chestnut colored roux). Saute
  onions, celery, green pepper and garlic to the tenderness that you
  desire. Return chicken and sausage to pot. Add liquid and salt,
  pepper, and other desired seasonings and bring to boil. If using
  Kitchen Bouquet for brown jambalaya, add 1-2 Tbsp. For red jambalaya,
  add approx 1/4 cup paprika, and you may want to use 1/2 stock and 1/2
  tomato juice or V-8 for your liquid. Add rice and return to boil.
  Cover and reduce heat to simmer. Cook for total of 30 minutes. After
  10 minutes of cooking, remove cover and quickly turn rice from top to
  bottom completely. Add green onions and chopped tomatoes if desired.
  For seafood jambalaya, follow the first two steps, and then return
  seafood here.
  NOTE: 1 cup raw long grain rice will feed 3 people.  4 keys: 1 cup
  rice to a total of 2 cups of trinity in any combination (trinity =
  onions, celery and green pepper) 1 cup raw rice to 1-1/4 cups liquid
  overseason to compensate for the rice. Cook for a total of 30
  minutes, turning completely after 10 minutes.

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Recipe ID 54606 (Apr 03, 2005)

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