CREOLE "STYLE" CHICKEN & SAUSAGE JAMBALAYA
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
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!
CREOLE STYLE CHICKEN AND SAVORY JAMBALAYA
Provided by Food Network
Time 1h
Yield 8 to10 servings
Number Of Ingredients 15
Steps:
- Cook chicken in a large pot on stovetop over medium heat. Add celery, onion, green pepper, garlic, eggplant and bay leaf and cook until chicken and vegetables are tender. Add sausage and ham and brown lightly, about 3 to 5 minutes. Add tomato paste, salt, pepper and hot sauce. Add rice and mix thoroughly. Cook over low heat for 15 minutes stirring frequently. Remove bay leaf, add parsley and serve.
- Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CREOLE CHICKEN AND SAUSAGE JAMBALAYA
This is a recipe from my mom's recipe file (altered slightly) that she and I made for my sixth grade social studies fair project, Creole and Cajun Cooking: A Cultural Mix. I made it to freeze for my MIL's visit in a few weeks.
Provided by JanieTeachGal
Categories One Dish Meal
Time 1h5m
Yield 1 large pot, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute sausage, onion, celery, and bell pepper with sugar (using the fat that renders from the sausage) in a Dutch oven over medium heat.
- Cook until veggies are tender and sausage is slightly browned.
- Stir in rice, broth, tomatoes, and seasonings. Bring to a boil over medium heat.
- Stir in chicken. Put in oven and bake at 350 degrees for 30 minutes or until rice is tender and liquid is absorbed.
- Fluff lightly with a fork. Remove bay leaf.
Nutrition Facts : Calories 902.1, Fat 57.5, SaturatedFat 19, Cholesterol 180.9, Sodium 2298.6, Carbohydrate 37.1, Fiber 1.9, Sugar 6, Protein 55.2
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