Shut The Fffront Door Sausage Chicken Jambalaya Recipes

Steps:

• Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.).
• Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
• Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
• Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
• At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.).
• When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
• After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.

Steps:

• In a large saucepan, saute sausage and chicken in oil for 5 minutes. Add celery and onion; saute 6-8 minutes longer or until vegetables are tender. Stir in the broth, tomatoes, rice, thyme and Cajun seasoning., Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Let stand for 5 minutes.

Steps:

• Sprinkle chicken with 1/2 teaspoon salt, 1/2 teaspoon pepper and paprika. In a large skillet, cook chicken in oil over medium-high heat until juices run clear. Remove chicken and set aside., In the same saucepan, saute the onions, celery and peppers over medium-high heat for 1 minute. Stir in the sausage, rice, garlic, cayenne, chicken and remaining salt and pepper. Add broth; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed. Fluff with a fork.

Steps:

• 1. Prep the meats. Cut sausage into 1/4" slices and then into fourths. Chicken should be cut into 1/2 to 1 inch pieces. If you have time and would like to slow-cook the chicken on the bone for more flavor prior to incorporating it into the jambalaya, please see step 6.
• 2. Dice Onion, Dice peppers, Dice celery Heat the oil in a LARGE cast-iron Dutch oven or heavy chili type pot over MEDIUM heat. Add the onions, peppers and celery to the oil. Add 2 tsp of the salt and 1 tsp of the cayenne pepper. Stirring often, brown the vegetables for 15-20 minutes or until caramelized and a dark brown in color. Scrape the bottom and sides of the pot to loosen any browned particles.
• 3. Add the sausage and cook for about 10 minutes or so. Continue to scrape the bottom and sides to pick up the brown bits. If the pan gets super dry and everything begins to stick, add another Tbsp of oil. Season the chicken with the remaining 1 tsp of salt and remaining 1/4 tsp cayenne. Add the chicken and the bay leaves to the pot. If your chicken is mostly cooked already (before putting it into the pot) then this next step will only be a blending step. If the chicken is raw, add to the veggie sausage mixture and cook on medium for 8 - 10 minutes. (Step 6 outlines an optional cooking method for the chicken)
• 4. Add the 3 Cups of brown (uncooked)rice. Blend the rice into the mixture until coated with all of the great ingredients. (and evenly coated) Add the 6 cups of liquid. (all water, or a combination of water, stock, broth, etc...) Remember, you can count the liquid in the can of tomatoes as part of your 6 cups. Add tomatoes at this time as well. Cover and cook on medium heat for 30 to 35 minutes. Remove the pot from the heat and let stand covered for 2 to 3 minutes. Remove the bay leaves and stir in the green onions and parsley.
• 5. Serve with some nice french bread or rolls. Hot sauce should be on hand for those who like things spicier. If the dish is too spicy for you, cut back on the Cayenne pepper, or adjust upward if you like it spicier.
• 6. Optional: I like the flavor and texture of chicken that is cooked a bit slower on the bone. So,this is what I did: I took 3 huge breasts on the bone with skin and cooked them in slow cooker 2 hrs on high with the can of fire roasted tomatoes on top. After 2 hours I took the meat off the bones and discarded the skin and bones, cut up the meat and set it aside. The meat will continue to cook in the pot when incorporated into the jambalaya so dont cook it too long in the slow cooker.(about 4 cups of meat) Take a potato masher and mash the tomatoes in the chicken broth created in the crock pot. Pour broth and tomatoes into a two cup measuring cup. Skim off as much fat as you can. (I used a paper towel) Use this mixture as part of your 6 cups of liquid.