Chicken and Sausage Jambalaya

4 Reviews
ADD YOUR REVIEW
William Meppem
Prep Time
20 Mins
Cook Time
45 Mins
Yield
Makes 6 to 8 servings
By David Guas
September 2004
RECIPE BY MyRecipes

Jambalaya leftovers are always good--store in an airtight container in refrigerator up to 2 days.

Ingredients

  • 2 pounds boneless, skinless chicken breasts, chopped
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons vegetable oil
  • 2 pounds andouille sausage, cut into 1/4-inch-thick slices
  • 2 medium onions, chopped (about 2 cups)
  • 1 large green or red bell pepper, chopped (1 cup)
  • 1 cup finely chopped green onions, divided
  • 1 cup chopped fresh flat-leaf parsley, divided
  • 2 cloves garlic, chopped (about 1 tablespoon)
  • 3 cups long-grain rice
  • 8 cups homemade chicken stock or low-sodium canned chicken broth
  • 1/2 to 1 teaspoon ground red pepper
  • Garnish: fresh flat-leaf parsley

How to Make It

Step 1

Season chicken with 1/2 teaspoon salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Add half the chicken, and cook about 5 minutes or until browned on all sides; remove from pot. Brown remaining chicken.

Step 2

Add sausage and cooked chicken, and cook, stirring frequently, about 5 minutes or until browned; remove with slotted spoon. Add onion, bell pepper, 3/4 cup green onions, and 1/2 cup parsley; cook, stirring frequently, about 5 minutes.

Step 3

Add garlic and rice; cook, stirring constantly, 2 minutes. Add broth, remaining 1/2 teaspoon salt, and ground red pepper. Bring to a boil; reduce heat, cover, and simmer 18 minutes or until rice is tender and all liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Stir in remaining 1/4 cup green onions and 1/2 cup parsley. Garnish, if desired, and serve hot.

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Ratings & Reviews

Follow Paul Prudhomme for Jambalaya and Gumbo

bvilletiger
June 24, 2016
I cook the veggies and sausage and fowl together, shove it over to the other half of the pot, add the rice to the cleared spot and cook it until it turns an opaque (white).  It must be stirred often to ensure all the kernels are cooked.  This converts the rice instead of buying converted.  It makes the rice fluffy.Then add the liquid and cook the rice until done.  I use 2 cups of liquid to 1 cup of uncooked rice.Instead of 8 cups in this recipe, it should have been 6.  2 cups liquid to 1 cup rice.  Another reason it was mushy.Once it is done, I add V8 juice and the shrimp and let it cook for about 10 to 15 minutes until they turn pink or if using cooked shrimp until they are heated through.Convert your own rice and it will not turn out gluey or mushy. : )https://www.youtube.com/watch?v=M5XXU47q9js

lowillis's Review

lowillis
January 13, 2015
N/A

bvilletiger's Review

TH3HOUS3WIF3
August 30, 2013
N/A

TH3HOUS3WIF3's Review

IFortuna
April 03, 2009
Good flavor, but mine turned out mussy. I guess it was wrong to assume that you add the meat back to the rice+veg to cook together...I was confused. Maybe your supposed to add to rice before serving. Either way- I may try again without adding meat to rice while rice cooks and see what happens. Good flavor though.
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