Chicken And Sausage Jambalaya Food

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CHICKEN SAUSAGE JAMBALAYA



Chicken Sausage Jambalaya image

Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 14

1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon paprika
2 tablespoons vegetable oil
1 cup sliced green onion
1 cup sliced celery
1 cup sliced green pepper
1/2 cup sliced sweet red pepper
1/2 pound fully cooked smoked sausage, cut into 1/4-inch slices
1 cup uncooked long grain rice
1 garlic clove, minced
1/8 to 1/4 teaspoon cayenne pepper
2 cups chicken broth

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Nutrition Facts :

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

A big batch of this comforting Creole classic comes together in about an hour.

Provided by Southern Living Editors

Time 1h5m

Yield Serves 8

Number Of Ingredients 15

1 tablespoon canola oil
2 pounds boneless, skinless chicken thighs, cut into 1 ½-inch cubes
1 pound smoked sausage (such as Conecuh sausage), cut into 1-inch pieces
1 large white onion, chopped (about 2 cups)
1 large green bell pepper, chopped (about 1 ½ cups)
1 cup chopped celery (about 1 stalk)
3 garlic cloves, minced
2 bay leaves
1 tablespoon Creole seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
2 cups uncooked converted rice
3 cups chicken broth
2 (14.5 oz.) cans diced fire-roasted tomatoes
Sliced scallions (optional)

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 JAMBALAYA



Chicken and Sausage Jambalaya image

Make and share this Chicken and Sausage Jambalaya recipe from Food.com.

Provided by Bev I Am

Categories     Stew

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

5 1/2 lbs chicken pieces (drumsticks, thighs, and breast halves with skin and bones)
4 tablespoons vegetable oil
1 1/2 lbs andouille sausages or 1 1/2 lbs other spicy smoked pork sausage, cut crosswise into 1/4 inch-thick slices
3 medium onions, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
4 garlic cloves, finely chopped
2 cups chicken stock or 2 cups broth
1 1/2 cups water
1 (16 ounce) can tomatoes with juice, drained and chopped
1/4 teaspoon cayenne (optional)
2 1/2 cups long-grain white rice, rinsed and drained well
1 cup thinly sliced scallion top

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.

Nutrition Facts : Calories 1381.5, Fat 79.9, SaturatedFat 23.4, Cholesterol 256.8, Sodium 1846.4, Carbohydrate 82.8, Fiber 4, Sugar 8.6, Protein 78.1

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.

Provided by KelBel

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons canola oil
1 1/2 cups sausage, cut into slices
1 cup red bell pepper, finely chopped
1 cup green bell pepper, finely chopped
1 cup yellow bell pepper, finely chopped
3 cups onions, finely chopped
2 cups celery, finely chopped
2 bay leaves
2 1/2 cups chicken breasts, chopped
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons jalapeno peppers, finely chopped
1/4 teaspoon black pepper
1/8 teaspoon red pepper
3 garlic cloves, minced
1 (15 ounce) can diced tomatoes (do not drain)
1 (15 ounce) can chicken broth
1 1/2 cups basmati rice
1 cup green onion, thinly sliced

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.

CAJUN CHICKEN AND SAUSAGE JAMBALAYA



Cajun Chicken and Sausage Jambalaya image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 10 to 12 servings

Number Of Ingredients 13

2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
2 1/2 pounds boneless skinless chicken thigh meat
1 1/2 pounds onions, diced
2 tablespoons minced fresh garlic
1 pound tasso, cubed
3/4 tablespoon whole fresh thyme leaves
3/4 tablespoon chopped fresh sweet basil leaves
1/2 tablespoon coarsely ground black pepper
1/2 tablespoon white pepper
1/2 tablespoon red pepper flakes
1/3 gallon chicken stock
1 1/4 pounds long-grain rice
1 tablespoon freshly chopped curly parsley leaves

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:

SMOKED SAUSAGE JAMBALAYA



Smoked Sausage Jambalaya image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced into circles
1 large Vidalia onion, chopped
1 green bell pepper, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
1 tablespoon chopped thyme
2 cups long grain white rice
2 tablespoons tomato paste
1 (14-ounce) can fire-roasted diced tomatoes
2 1/2 cups chicken broth
1 dried bay leaf
1/4 cup thinly sliced green onions
3 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat.
  • Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve.
  • Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes.
  • Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes.
  • Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley.

CHICKEN JAMBALAYA I



Chicken Jambalaya I image

This is a one-skillet chicken and rice dish with veggies, herbs and just a slight spicy kick!

Provided by Suzanne

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Yield 4

Number Of Ingredients 13

2 tablespoons butter
⅓ cup chopped celery
¼ cup chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can diced tomatoes
1 ½ cups chicken broth
⅔ cup white rice
1 teaspoon dried thyme
½ teaspoon garlic salt
¼ teaspoon ground black pepper
½ teaspoon hot pepper sauce
1 bay leaf
2 cups cooked, cubed chicken meat

Steps:

  • Melt butter or margarine in a large skillet over medium low heat. Add celery, onion and green bell pepper and saute until tender. Stir in tomatoes, broth, rice, thyme or basil, garlic salt, ground black pepper, hot pepper sauce and bay leaf.
  • Bring all to a boil; reduce heat, cover skillet and simmer for about 20 minutes or until rice is tender. Stir in chicken or turkey and cook until heated through. Discard bay leaf and serve hot.

Nutrition Facts : Calories 308 calories, Carbohydrate 29.9 g, Cholesterol 74.8 mg, Fat 8.5 g, Fiber 1.8 g, Protein 25.1 g, SaturatedFat 4.4 g, Sodium 562.6 mg, Sugar 3.3 g

JAMBALAYA



Jambalaya image

Spicy jambalaya with chicken and andouille sausage.

Provided by Terri

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h5m

Yield 6

Number Of Ingredients 17

2 tablespoons peanut oil, divided
1 tablespoon Cajun seasoning
10 ounces andouille sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (16 ounce) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
2 teaspoons Worcestershire sauce
1 teaspoon file powder
1 ¼ cups uncooked white rice
2 ½ cups chicken broth

Steps:

  • Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
  • In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
  • Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g

CHICKEN & CHORIZO JAMBALAYA



Chicken & chorizo jambalaya image

A Cajun-inspired rice pot recipe with spicy Spanish sausage, sweet peppers and tomatoes

Provided by Good Food team

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 10

1 tbsp olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
75g chorizo, sliced
1 tbsp Cajun seasoning
250g long grain rice
400g can plum tomato
350ml chicken stock

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.

Nutrition Facts : Calories 445 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Provided by Anna Beth

Categories     Chicken     High Fiber     Mardi Gras     Dinner     Ham     Sausage     Bell Pepper     Party     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 18

12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham (such as Black Forest), cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
Chopped fresh Italian parsley

Steps:

  • Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
  • Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.

CHEF JOHN'S SAUSAGE & SHRIMP JAMBALAYA



Chef John's Sausage & Shrimp Jambalaya image

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Jambalaya Recipes

Time 1h15m

Yield 4

Number Of Ingredients 15

2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4 green onions, thinly sliced
1 teaspoon salt
1 bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Steps:

  • Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
  • Stir in paprika, cumin and cayenne; cook for 1 minute.
  • Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
  • Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
  • Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 495.3 calories, Carbohydrate 37.3 g, Cholesterol 220.9 mg, Fat 25.2 g, Fiber 5.3 g, Protein 30.3 g, SaturatedFat 9.9 g, Sodium 1909.3 mg, Sugar 3.1 g

CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA



Creole

I learned this recipe from a friend in Louisiana, it's been a favorite in my house since day one! I've changed it some over the years so I know it's not a traditional recipe, hence the Creole "Style" title! I usually serve it up with some cornbread muffins and sweet tea. Delicious!

Provided by Heirloom

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb boneless skinless chicken breast, cubed
1 (14 ounce) package loop sausage beef polska kielbasa, sliced
1 green bell pepper, diced
1 yellow onion, chopped
3 large celery ribs, chopped
3 garlic cloves, minced
1 bunch scallion, chopped
1 (32 ounce) can diced tomatoes, with juices
1 (15 ounce) can chicken broth
1 1/4 cups long grain rice
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon paprika
1 tablespoon tony chacere's creole seasoning, no substitutes for Tony's
1 teaspoon salt
cracked black pepper

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!

LOUISIANA CHICKEN AND SAUSAGE JAMBALAYA



Louisiana Chicken and Sausage Jambalaya image

"Classic chicken and sausage jambalaya. This is a hearty comfort food from the bayou country. Nothing fancy, just lots of flavor using simple ingredients and basic cooking techniques."

Provided by rdtripp

Categories     Lunch/Snacks

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb bulk pork sausage (use good quality sausage. My "HOT PORK PAN SAUSAGE" on this site works nice.)
1 lb andouille sausage, sliced into 1/4-inch pieces (preferable good quality andouille but other smoked rope sausage will work ok)
2 -3 lbs chicken pieces (breast, legs, thighs, a mixture of the three, or a small whole chicken, less giblets, cut up)
2 medium onions, chopped
2 medium bell peppers, chopped
6 celery ribs, chopped
8 garlic cloves, minced
1 tablespoon vegetable oil
salt
black pepper
creole seasoning
2 cups long grain rice, raw

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.

Nutrition Facts : Calories 721.9, Fat 39.8, SaturatedFat 13.2, Cholesterol 137.4, Sodium 803.4, Carbohydrate 45.2, Fiber 2.2, Sugar 3, Protein 42.5

CHICKEN AND SAUSAGE JAMBALAYA



Chicken and Sausage Jambalaya image

Categories     Chicken     Rice     Low/No Sugar     Mardi Gras     Sausage     Bell Pepper     Potluck     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice
6 cups canned low-salt chicken broth

Steps:

  • Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
  • Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.

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From averiecooks.com


CHICKEN AND SAUSAGE JAMBALAYA (ONE POT ... - A PINCH OF ...
Season the chicken thighs with salt, pepper and cajun seasoning. Brown the chicken thighs for about 4 to 5 minutes, until most of the pinkness is gone. Add the onions, celery and peppers, and cook for about 4 minutes, stirring frequently. Stir in 1/2 tsp salt, 1/8 tsp pepper, garlic, bay, thyme and andouille sausage, and cook another 1.5 minutes.
From apinchofhealthy.com


CHICKEN AND SAUSAGE JAMBALAYA - LOUISIANA COOKIN
Instructions. In a large cast-iron Dutch oven, cook sausage on high heat for 3 minutes. Add chicken, and cook until browned on all sides, 15 to 20 minutes. Lower heat to medium, and add onion, celery, bell pepper, and garlic; cook until vegetables are soft, about 15 minutes. Add tomatoes, tomato paste, Creole seasoning, parsley, thyme, and basil.
From louisianacookin.com


10 BEST CHICKEN AND SAUSAGE PASTA JAMBALAYA RECIPES | YUMMLY
Chicken and Sausage Pasta Jambalaya Recipes 435,592 Recipes. Last updated Feb 16, 2022. This search takes into account your taste preferences. 435,592 suggested recipes. Pasta Jambalaya Crisco. large shrimp, butter, Cajun seasoning, andouille sausage, roasted red pepper and 10 more. Pasta Jambalaya (Pastalaya) BigOven. spaghetti, garlic, garlic, onions, …
From yummly.com


CHICKEN AND HAM JAMBALAYA RECIPE - ALL INFORMATION ABOUT ...
Jambalaya with Chicken, Sausage, and Ham Recipe - Flavorite best flavorite.net. Stir in the rice and bay leaf and bring the mixture to a bubble. Add all of the meat back to the pot and cover with a tight-fitting lid. Reduce the heat to very low, and let the jambalaya simmer until the rice is tender, and most of the liquid is absorbed, about 25 to 30 minutes. Stir the mixture about …
From therecipes.info


CREOLE CHICKEN AND SAUSAGE JAMBALAYA ... - SWANKY RECIPES
Stir occasionally and cook about 5 minutes or until clear. Add crushed tomatoes, tomato puree, salt, pepper, cayenne, thyme, Tony Chachere Creole Seasoning, and bay leaf. Stir 2 minutes. Pour in chicken stock and stir to combine. Stir in pepper sauce or red pepper flakes. Bring to a boil then reduce heat to a simmer.
From swankyrecipes.com


AUTHENTIC CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE
Add the sausage and chicken to the vegetables, and cook for an additional 5-10 minutes until everything comes together. Pour in the chicken broth, salt, cayenne and Worcestershire sauce. Bring to a boil. Stir in the rice, then reduce the heat to low and cover the Dutch oven. Cook for 45 minutes to an hour.
From thespeckledpalate.com


CHICKEN-AND-SAUSAGE JAMBALAYA RECIPE | MYRECIPES
Recipes; Chicken-and-Sausage Jambalaya; Chicken-and-Sausage Jambalaya. Rating: Unrated. Be the first to rate & review! Recipe by Southern Living December 2001 Pin Print More. Facebook Tweet Email Send Text Message. Gallery. Recipe Summary. Yield: Makes 6 to 8 servings Advertisement . Ingredients. Ingredient Checklist. 2 tablespoons butter or margarine ; …
From myrecipes.com


JAMBALAYA WITH ANDOUILLE SAUSAGE, CHICKEN ... - FOOD & WINE
Return browned chicken and sausage to the pot, and stir in tomatoes, broth, rice, salt, thyme, pepper, and bay leaves. Bring to a boil over high, and stir in shrimp.
From foodandwine.com


CHICKEN AND SAUSAGE JAMBALAYA - MARCANGELO FOODS
Recipes / Chicken and Sausage Jambalaya; Ingredients. 1 500g pkg Marcangelo Hot Italian Sausages 1 220g pkg Marcangelo Sweet BBQ Chicken Breast Portions 1 1/2 cups chopped onions 1 1/2 cups chopped red or green peppers 1 1/2 cups sliced celery 2 cloves garlic, minced 1 19oz/540mL can diced tomatoes, undrained 1 tsp dried thyme leaves Salt & pepper to taste …
From marcangelofoods.com


CHICKEN AND SAUSAGE JAMBALAYA - SPIRAL BOUND FOODIE
In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour. Reserve stock. Remove meat from bones. For Jambalaya. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes. In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes. Remove meat.
From spiralboundfoodie.com


CHICKEN AND SAUSAGE JAMBALAYA RECIPE | MYRECIPES
Jambalaya is a classic Creole dish that combines rice with a variety of other ingredients such as tomatoes, onions, peppers and some type of meat or shellfish. This easy one-dish meals features both smoked sausage and shredded rotisserie chicken.
From myrecipes.com


CHICKEN AND SAUSAGE JAMBALAYA - BAKED BROILED AND BASTED
Chicken and Sausage Jambalaya has always been on a regular rotation at my house, It is pure Louisiana comfort food. Here is the thing about traditional dishes from Louisiana, they are as diverse as the person cooking it. I can ask five of my neighbors to cook Chicken and Sausage Jambalaya and they will all be a bit different . The only thing that will have in …
From bakedbroiledandbasted.com


AUTHENTIC CHICKEN AND SAUSAGE JAMBALAYA - FOX VALLEY FOODIE
Chicken and Sausage Jambalaya. Chicken and Sausage are two of the most popular meat additions to Jambalaya. Andouille is the best sausage for jambalaya, however, if you are averse to spicy food you can substitute smoked sausage instead. I also favor using chicken breast, and I chop it fairly small so it is the same size as the bites of sausage ...
From foxvalleyfoodie.com


WEEKNIGHT CHICKEN AND SAUSAGE JAMBALAYA - SOUTHERN BITE
Instructions. Heat oil in a large dutch oven over medium-high heat. Add the sausage and chicken and cook, stirring frequently until the sausage has browned - about 5 to 8 minutes. Spoon the meat out of the skillet with a slotted spoon leaving the remaining oil in the pot and set the meat aside.
From southernbite.com


CAJUN CHICKEN AND SAUSAGE JAMBALAYA RECIPE - LEITE'S CULINARIA
Place the chicken carcass, quartered onion, and vegetable trimmings in a large pot. Add the cold water and bring to a boil. Reduce the heat and simmer gently for about 1 hour, skimming any foam from the surface as necessary. Strain the broth and discard the solids.
From leitesculinaria.com


CHICKEN AND SAUSAGE JAMBALAYA | REYNOLDS BRANDS
Chicken and Sausage Jambalaya. Chicken and Sausage Jambalaya. Share Print. Cook Time: 40 minutes; Course: Main Dish; Reynolds Kitchens® Tips. Reynolds Kitchens tip. Reynolds Kitchens® Oven Bags are an easy way to get tender & juicy meals with minimal clean up! WHERE TO BUY. Ingredients. 1 tablespoon flour; 1 to 2 tablespoons Creole seasoning; 1 …
From reynoldsbrands.com


TOP 20 CREOLE AND CAJUN RECIPES WITH ONION, SAUSAGE ...
browse 24 creole and cajun recipes with onion, sausage & thyme collected from the top recipe websites in the world. SuperCook English. العربية български čeština Deutsch español English suomi français Italiano עברית 日本語 Nederlands polski Português română русский srpski svenska Türkçe 中文 creole and cajun recipes with onion and sausage and thyme. 24 ...
From supercook.com


JAMBALAYA RECIPES : FOOD NETWORK | FOOD NETWORK
All Jambalaya Recipes Ideas. Showing 1-18 of 56. Our Best Jambalaya Recipes . Photo Gallery | 10 Photos. Cajun Chicken and Sausage Jambalaya. Recipe | …
From foodnetwork.com


CAJUN CHICKEN AND SAUSAGE JAMBALAYA - CREOLE RECIPES
The recipe Cajun Chicken and Sausage Jambalaya could satisfy your Creole craving in about 1 hour and 35 minutes. This main course has 671 calories, 36g of protein, and 36g of fat per serving. This recipe serves 12. Head to the store and pick up basil leaves, mild pork sausage, freshly curly parsley leaves, and a few other things to make it today. To use up the rice you …
From fooddiez.com


CHICKEN AND SAUSAGE JAMBALAYA - MEL'S KITCHEN CAFE
This chicken and sausage jambalaya is simple, quick, and not too bad for you if you use lean sausage. It is also delicious! I have a feeling that jambalaya is a very, very personal thing. If you asked 100 jambalaya-lovers how they make/like their jambalaya, you just may get 100 different answers. But if I could encourage you to try one version and one version only, it …
From melskitchencafe.com


CHICKEN AND SAUSAGE JAMBALAYA RECIPE | MCCORMICK GOURMET
1 cup long grain rice. 1 3/4 cups Kitchen Basics® Original Chicken Stock. INSTRUCTIONS. 1 Heat oil in large heavy skillet on medium-high heat. Add chicken and sausage; cook and stir 5 minutes. Remove from skillet. 2 Pour off excess oil. Add onion, bell pepper and celery; cook and stir on medium heat until onion is softened. Stir in tomato ...
From mccormick.com


CHICKEN AND CHICKEN SAUSAGE JAMBALAYA RECIPE - PUREWOW
Add the diced tomatoes, chicken breast, chicken sausage and brown rice to the vegetable mixture. Stir the ingredients to combine them well. Fold in the Creole seasoning, black pepper, basil, garlic powder, oregano, white pepper and cayenne pepper. Reduce the heat to low, cover the sauté pan and cook the jambalaya until it is warmed through, 8 to 10 minutes.
From purewow.com


EASY CHICKEN AND SAUSAGE JAMBALAYA | GRITSANDPINECONES.COM
Stir frequently. Add the uncooked rice and stir until well combined. Cook for 3 minutes. Add the chicken and sausage back in, and then add the chicken broth and tomatoes. Stir well to combine and bring to a boil. Stir again, cover and reduce the heat to medium-low. Cook covered for about 20 minutes, stirring occasionally.
From gritsandpinecones.com


CAJUN CHICKEN AND SAUSAGE JAMBALAYA - MY KITCHEN SERENITY
Easy, authentic Chicken and Sausage Jambalaya is a family favorite. Ready in 40 minutes! This recipe for Cajun chicken and sausage jambalaya is simple to make and full of Cajun flavors. You'll enjoy every spicy, savory, bite of chicken, sausage, rice, and the perfect blend of seasonings.
From mykitchenserenity.com


CHICKEN AND KIELBASA JAMBALAYA RECIPES ALL YOU NEED IS FOOD
SAUSAGE AND CHICKEN JAMBALAYA. In 4 or 5 quart pot with tight fitting ... Heat oil in a heavy kettle; add kielbasa, onions, green pepper, celery, and garlic; cook ... Jambalaya - All Recipes. Spicy jambalaya with chicken and andouille sausage. ... Just used olive oil, kielbasa, no file powder, and added some shrimp during the... Reviewed on Jul. 18, 2004 by JDVMD ...
From stevehacks.com


CHICKEN AND SAUSAGE PENNE JAMBALAYA - JO COOKS
How To Make Chicken And Sausage Penne Jambalaya. Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.. Prepare the chicken: Sprinkle the seasonings over your chicken and rub it in. Heat the olive oil in a large skillet.Add the chicken and sausage to the skillet and cook for 6 minutes just until the …
From jocooks.com


CHICKEN AND SAUSAGE JAMBALAYA - CAJUN RECIPES
Chicken and Sausage Jambalaya might be just the Creole recipe you are searching for. This main course has 1094 calories, 65g of protein, and 65g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up chicken pieces, …
From fooddiez.com


CHICKEN AND SAUSAGE JAMBALAYA RECIPE - QUICK FROM …
Instructions Checklist. Step 1. In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. …
From foodandwine.com


CHICKEN AND SAUSAGE JAMBALAYA - BETTER THAN BOUILLON
Recipes. Home Better Than Bouillon / Recipe / Chicken and Sausage Jambalaya. Chicken and Sausage Jambalaya. Prep: 25 min. Cook: 25 min. - 50 min. Serves: 4-6. This New Orleans–style one-pot rice dish is layered with tasty flavors and a little Cajun spice. Recipe tags: chicken base, moderate difficulty, main, chicken, skillet. Ingredients. 2 tbsp: butter 8 oz: andouille sausage, …
From betterthanbouillon.com


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