Basic Introduction

Classic chicken & sausage jambalaya is an important part of Southern cooking. This one pot wonder marries rich, savory flavors and hearty ingredients with a dab of spice to make a meal that is good for the whole family, fun for a gathering, or easy to prep ahead of time. This is a step by step recipe for you to make this delicious one.

Jambalaya:

Creole and Cajun jambalaya is the traditional Louisiana dish. The rice recipe combines meat (such as chicken, sausage or sea food) with vegetables and seasonings to make on flavourful and filling meal. Though bold and aromatic, the dish is beautiful.

Ingredients

Proteins:

• 2 medium chicken breasts (bite sized pieces)
• 1 (450g) sliced into ¼ inch rounds smoked andouille sausage (1 pound)
• Cajun Cuisine has its Holy Trinity of Vegetables
• 1 medium yellow onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)

Staples & Seasonings

• Long grain white rice – 1 ½ cups
• 3 cups (about 15 oz/375 g) of low sodium chicken broth
• Diced tomatoes (with juices), 1 (14 ounce) can
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• Optional for heat add 1 teaspoon cayenne pepper.
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• To taste Salt and black pepper.
• 2 tablespoons olive oil

Optional Garnish

• Fresh parsley (chopped
• Green onions (thinly sliced)
• Lemon wedges for serving

Lets Make With Recipeworld

Welcome back to my recipeworld.blog today I’m going to show you how to make one of my favorite one pie meals chicken and sausage jambalaya so let’s get right into it all right first things first we’re gone go ahead and dice up our veggies I’m starting out with a green bell pepper I like to give this a fine dice if you like larger pieces that’s fine too I’m gone do the same thing with my celery I’m using two stalks here go ahead and split them down the middle then give those a fine dice as well.

All right move that to the side and go ahead and grab you one large onion go ahead and give that a fine dice all right now we’re going to go ahead and finally mix up some garlic all right we’re gone set this aside and then we’re gone grab our underwear sausage you want to cut it down to some equal pieces and then we’re gone set that aside and we’re gone grab our chicken now for my chicken I’m using some boneless skinless chicken thighs but you can’t use chicken breast if you want that has of course give you a better flavor so I’m trimming out the fat here and then I’m gone chop this into some one inch pieces foreign once I got them all chopped up I’m gone season it up some of my favorite roasted garlic herb blend and then we’ll set this aside all right we’re gone grab my pot and we’re gone add some oil and we’re gone add in our underwear sausage the goal here is to get into a single layer so you can get some nice color on all sides all right once you got some color.

This right here you can go ahead and take out your sausage let’s get a nice color we got so now we’re done with our sausage so we’re gone get this out the pan and we’re gone add in our chicken now for the chicken we’re gone do the same thing we’ll get it spread out I’m gone let it cook for a few minutes without touching it so we can get some nice color on it as well all right once you got your color on your chicken you can take it out and then we’re gone add in our veggies okay you see I added a little bit more oil and then I added my onions my bell pepper and celery we’re gone cook this for a few minutes and then while you’re cooking it try to scrape up those bits off the bottom all right now I’m adding that minced garlic that we missed up earlier we’re gone let that cook for about a minute continue to scrape it those bits on the bottom now we’re going to add in about a tablespoon or two of tomato paste and we’re going to mix this in and allow that to cook for a few seconds along with your veggies all right once.

That’s well Incorporated we’re going to add in some uncooked rice all your measurements will be listed in the description box below so don’t forget to check that out you want to get this well Incorporated and then we’ll go in with our liquids my liquid I’m just going to use some water here and you can use chicken broth go ahead and get that mixed up now we’re going to season this up you can season this up however you want I’m going in with some basic seasonings we’re going to do some garlic powder.

Some onion powder we’re gone do some salt and pepper some cayenne pepper which is optional if you want a little bit spicy and some parsley flakes again these seasons will be listed down below so don’t worry about trying to remember now here I’m going in with some chicken base if you use chicken broth earlier instead of water then you won’t need this chicken base but go ahead and get that all mixed up all right now we’re going to add in that chicken and sausage that we grilled up earlier be sure to pour that juice in there too.

It’s all good flavor go ahead and mix this up we’re going to bring it to a bar and then we’re going to lower it to a simmer and cover it up with a lid for about 15-20 minutes until all your water is about gone okay once that 15-20 minutes up I like to cook it for another few minutes with the lid off just to get out the rest of that water all right once your jambalaya looks like this you’re done you just want to add in some chopped green onions and just like that you got some chicken and sausage jambalaya.

Serving Suggestions By Recipeworld

Piping hot serve your Chicken & Sausage Jambalaya. Pair it with:

• French bread, or cornbread
• An earthy green salad with sharp tangy vinaigrette
• Like a sweet tea or lemonade that is refreshing.

Best Tips

• Choose High-Quality Ingredients: Use smoked andouille sausage for a real smoky flavor. If that’s unavailable, kielbasa or chorizo work just as well.
• Balance the Heat: You can change the spice level customized by adding the cayenne pepper or by putting the hot sauce.
• Cook Rice Just Right: Somehow stirring frequently and little will prevent sticking but too much stirring can make the rice mushy.
• Let the Flavors Marry: If you cook the dish, it tastes better if you rest the dish after you cook it.

Variations

• Seafood Jambalaya: If you’ve got shrimp, crab or crawfish lying around, add them! To prevent overcooking stir in seafood in the last 5 minutes.
• Vegetarian Jambalaya: Change the chicken and sausage for beans, tofu or other vegetables. Chicken broth should be replaced by vegetable broth.
• Spicier Jambalaya: If you like things hot add some diced jalapeños or a dash of hot sauce.

Why You’ll Love This Recipe

• Easy One-Pot Meal: Its favorite for busy days due to minimal cleanup.
• Customizable: Tune your proteins, veggies and spice to your taste.
• Rich in Flavor: It’s a wonderful mix of spices, metals and vegetables that’s delightfully yummy.

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