Weeknight Jambalaya Food
WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
WEEKNIGHT JAMBALAYA
This is easy and quick to make on a busy weeknight. We use two boxes of Jambalaya Mix to have enough for leftovers for lunches and dinner later in the week. Of course, for a smaller meal, just use one box. Freezes well also.
Provided by Chef Desrochers
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Make rice according to package directions. Set aside.
- In skillet, saute onions until soft.
- Cut chicken into chunks if using skinless, boneless.
- Cook with onions until lightly brown.
- Add to rice and stir.
- Brown sausage in skillet, Mix well into rice.
- Place in casserole dish.
- Add layer of bread crumbs to top.
- Preheat oven 350 degrees. Bake for about 20 to 30 minute.
Nutrition Facts : Calories 807.4, Fat 65.7, SaturatedFat 20.7, Cholesterol 205.9, Sodium 1378.3, Carbohydrate 3.7, Fiber 0.4, Sugar 2.4, Protein 46.8
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