Chicken And Italian Sausage Jambalaya Food

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.

CHICKEN AND SAUSAGE PENNE JAMBALAYA

Steps:

• Season the chicken with chili powder, salt and pepper.
• Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
• Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
• Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
• Cook for 15 minutes until the penne is al dente.
• Garnish with green onions and cilantro

CHICKEN JAMBALAYA WITH ITALIAN SAUSAGE

Steps:

• In large Dutch oven, warm oil. Add chicken and sauté over medium high heat until browned. Add sausage to pot; sauté with chicken. Remove both from pot.
• Add onions, celery, green pepper and garlic; sauté until tender, about 9-10 minutes. If making red jambalaya, add paprika. Return chicken and sausage to pot. Add stock (or stock and tomato juice, or Bloody Mary mix if making red jambalaya) and Cajun seasoning and bring to a boil.
• Add rice and return to boil. Cover and reduce heat to simmer. Cook 25 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Continue cooking for remaining time. Season with salt and pepper to taste. Add green onions and chopped tomatoes, if desired.

CAJUN CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
• Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
• Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
• Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
• Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
• At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
• When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
• After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
• If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
• For a richer jambalaya substitute turkey stock for the chicken stock called for above.
• If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
• Alternate Method:
• The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
• Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
• Plate Presentation:

CHICKEN & CHORIZO JAMBALAYA

Steps:

• Heat 1 tbsp olive oil in a large frying pan with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
• Remove and set aside. Tip in the 1 diced onion and cook for 3-4 mins until soft.
• Add 1 thinly sliced red pepper, 2 crushed garlic cloves, 75g sliced chorizo and 1 tbsp Cajun seasoning, and cook for 5 mins more.
• Stir the chicken back in with 250g long grain rice, add the 400g can of tomatoes and 350ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

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.

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In dutch oven or stock pot add chicken pieces, barely cover with water and season with salt and pepper or creole seasoning.
• Bring to a boil over high heat, reduce to a slow simmer and cook, covered, 30 to 45 minutes until meat can be easily de-boned . Do not overcook or cook too fast or the chicken will be stringy. Reserve 5 cups of stock or reduce stock to 5 cups.
• Remove chicken from pot, cool, de-bone, and cut into bite sized pieces, discarding skin and bones and setting aside the meat.
• In Heavy skillet (I use a 12" well seasoned cast iron skillet) saute ground pork sausage in oil, scrambling with a spatula, until done. Remove with a slotted spoon and set aside, leaving fat in skillet.
• Add smoked sausage to skillet, cook until lightly browned. Remove from skillet with slotted spoon and set aside, reserving pan drippings.
• Sauté vegetables in hot skillet with 3 TBS of reserved pan drippings (more if needed) until celery is tender and onion is clear to lightly caramelized. Remove from skillet and set aside.
• In large heavy bottomed stock pot or dutch oven (at least 12 quart) add reserved chicken stock, rice, sausage, and vegetables, season to taste with salt and pepper or creole seasoning, bring to rapid boil, reduce to low heat, cover and cook for 30 minutes or until liquid is absorbed and rice is desired consistency. Do not remove lid during cooking.
• Remove from heat and gently fold to mix together the ingredients as they tend to stratify during cooking. Don't get too aggressive or you'll break up the rice grains and mush it up.
• Serve with a salad, garlic bread and iced tea.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Pat chicken dry and season with salt.
• Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches).
• Transfer to a bowl as browned.
• Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes.
• Transfer to a paper-towel-lined bowl as browned.
• Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes.
• Add garlic and cook, stirring, 1 minute.
• Add 1 cup stock and cook, stirring, 1 minute.
• Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock.
• Simmer, partially covered, until chicken is tender, about 30 minutes.
• Preheat oven to 325°F.
• Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups.
• If over 7 cups, boil to reduce.
• Stir rice into cooking liquid (in pot).
• Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
• Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
• Remove from heat and let jambalaya stand, covered, 10 minutes.
• Gently stir in scallion greens, sausage, and salt to taste.

SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• In a large pot melt butter over medium-high heat.
• Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
• Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
• Stir in paprika until thoroughly mixed with other ingredients.
• Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
• Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
• Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
• Serve with fresh crusty french bread.

CHICKEN AND SAUSAGE JAMBALAYA

Steps:

• Melt butter in deep skillet or saucepan.
• Saute onion, pepper, celery and garlic and cook over medium-high heat until tender.
• Stir in scallions, chicken and sausage.
• Saute 5 minutes.
• Add remaining ingredients except rice, then reduce heat and simmer 10-15 minutes.
• Stir in rice, cover and cook 45-60 minutes or until rice is tender.

CHICKEN AND SAUSAGE JAMBALAYA WITH OKRA

Steps:

• Thaw the okra and slice the sausage into 1/2-inch slices.
• Cut chicken into bite-size pieces.
• Heat oil in a large Dutch oven.
• Add the sausage and cook over medium heat for 5 minutes.
• Add the chicken, sear both sides, and remove.
• Add the onion and the celery to the pan and cook until softened, about 5 minutes.
• Add the garlic and cook 1 minute.
• Drain the tomatoes, reserving the liquid, and add to the pan.
• Break up the tomatoes with a fork or your cooking spoon.
• Stir in the rice, black pepper, cayenne, oregano, and thyme.
• Measure the reserved tomato juice and enough chicken stock to equal 2 cups liquid and add to the pan along with the chicken.
• Bring the mixture to a boil over medium-high heat.
• Lower heat, cover and simmer 10 minutes.
• Add thawed okra, recover and cook until the rice is tender, about ten minutes.

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA

Steps:

• Cook sliced sausage over medium high heat in a 6 quart stock pot until slightly browned, about 5 minutes.
• Add bell pepper, onion, celery, garlic and scallions and cook until softened but not translucent, about 4 minutes.
• Add cubed chicken breast and worcestershire sauce and cook just until you can no longer see pink.
• Add the bay leaves, basil, oregano, sage, paprika, Tony Chacere's, salt, black pepper, tomatoes and chicken broth.
• Bring to a boil over medium high heat.
• Add rice, bring back up to a boil.
• Boil for 1 minute.
• Cover reduce heat to low, simmer for 30 minutes.
• The jambalaya should still be wet, but not soupy.
• Ladle into bowls and serve up with some cornbread!
• Cook's Note: I find that when cubing the chicken breast it's easiest to do so when it's still mostly frozen and with a sharp knife. Way easier than a wiggly raw chicken breast!