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Chicken and sausage jambalaya Recipe
Flavors of Louisiana
Total time: 1hr to 2hr
Preparation time : 5 minutes
Cooking time : 1 hour
Difficulty: Easy
Ingredients
For 6 servings
- 75 ml / 1/3 cup unsalted butter
- 125 ml / 1/2 cup chopped white onions
- 75 ml / 1/3 cup chopped green bell pepper
- 125 ml / 1/2 cup chopped celery
- 1 tbsp. minced garlic
- 125 ml / 1/2 cup chopped green onion
- 375 ml / 1-1/2 cups diced uncooked chicken
- 375 ml / 1-1/2 cups sliced Andouille sausage (or other spicy smoked sausage like Chorizo)
- 500 ml / 2 cups fresh or canned whole tomatoes
- 125 ml / 1/2 cup tomato paste
- 250 ml / 1 cup chicken stock
- 1 bay leaf
- 1/2 tsp.salt
- 1/4 tsp.cayenne pepper
- 250 ml / 1 cup uncooked rice, rinsed
Method
- Preheat oven to 350°F (180°C).
- In a large ovenproof saucepan or Dutch oven, over medium-high heat, melt butter. Add onion, bell pepper, celery, and garlic and cook until tender.
- Stir in green onions, chicken and sausage; sauté for 5 minutes, then add the remaining ingredients, except the rice.
- Reduce heat to low and simmer for 10 to 15 minutes. Stir in rice and cover pan. Transfer to preheated oven and cook for 45 minutes, stirring occasionally, until rice is tender.
More recipe ideas
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Sources & Collaboration: USA Rice Federation. www.riceinfo.com
Brennan’s Restaurant, New Orleans
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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