Chicken and Sausage Jambalaya
🕒 Cook Time: 1 hour 30 minutes
🕒 Prep Time: 1 hour
🕒 Total Time: 2 hours 30 minutes
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Description:
Indulge in the rich flavors of the South with this tantalizing Chicken and Sausage Jambalaya recipe from lovewithrecipes.com. This hearty stew combines tender chicken pieces, savory andouille sausages, aromatic vegetables, and spices, all simmered together to perfection. Whether you’re hosting a gathering or craving a comforting weeknight meal, this dish is sure to impress!
Recipe Category: Stew
Keywords: Chicken, White Rice, Long Grain Rice, Poultry, Rice, Meat, Cajun, Creole, Weeknight, Oven, < 4 Hours
Nutritional Information (per serving):
- Calories: 1381.5
- Fat: 79.9g
- Saturated Fat: 23.4g
- Cholesterol: 256.8mg
- Sodium: 1846.4mg
- Carbohydrates: 82.8g
- Fiber: 4g
- Sugar: 8.6g
- Protein: 78.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5 1/2 | Chicken pieces |
| 4 | Andouille sausages |
| 1 1/2 | Onions |
| 3 | Celery ribs |
| 2 | Green bell pepper |
| 1 | Garlic cloves |
| 4 cups | Broth |
| 2 cups | Water |
| 1 1/2 | Tomatoes with juice |
| 1 | Cayenne |
| 1/4 cup | Long-grain white rice |
| 2 1/2 | Scallion top |
Instructions:
-
Prepare Chicken: Pat the chicken dry and season with salt.
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Brown Chicken: Heat 2 tablespoons of oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking. Brown the chicken in batches, without crowding, turning once, for 6 to 8 minutes total. Add remaining 2 tablespoons of oil as needed between batches. Transfer to a bowl once browned.
-
Brown Sausage: Reduce heat to moderate and brown the sausage in 4 batches in the fat remaining in the skillet, turning, for 3 to 4 minutes. Transfer to a paper-towel-lined bowl once browned.
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Cook Vegetables: Pour off all but about 1 tablespoon of fat from the skillet, then cook onions, celery, and bell pepper in the skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Add 1 cup of stock and cook, stirring, for another 1 minute.
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Combine Ingredients: Transfer the vegetable mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes with juice, cayenne (if using), and remaining cup of stock. Simmer, partially covered, until the chicken is tender, about 30 minutes.
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Preheat Oven: Preheat the oven to 325°F.
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Prepare Rice: Transfer chicken with tongs to a clean bowl and measure the cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce. Stir rice into the cooking liquid in the pot.
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Assemble Jambalaya: Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
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Bake: Bake, covered, in the middle of the oven until rice is tender and most of the liquid is absorbed, about 30 minutes.
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Rest: Remove from heat and let the jambalaya stand, covered, for 10 minutes.
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Serve: Gently stir in scallion greens, sausage, and salt to taste. Serve hot and enjoy the flavorful goodness of this Chicken and Sausage Jambalaya!
This recipe yields a delightful dish bursting with Cajun and Creole flavors, perfect for sharing with loved ones or savoring as a comforting meal on a chilly evening. Whether you’re a seasoned chef or a home cook looking to impress, this Chicken and Sausage Jambalaya is sure to become a favorite in your recipe repertoire!
