CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Make and share this Cajun Chicken and Sausage Jambalaya recipe from Food.com.
Provided by mtodryk
Categories One Dish Meal
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 776.9, Fat 35.3, SaturatedFat 12, Cholesterol 160.2, Sodium 1651.5, Carbohydrate 60, Fiber 2, Sugar 5, Protein 50.7
SPICY CAJUN CHICKEN AND SAUSAGE JAMBALAYA
I found this recipe in a Mr. Foods magazine and it has become a family favorite. Do use a spicy sausage for this dish as I have found using just plain pork sausage meat does not work as well.
Provided by SueVM
Categories Meat
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- In a large pot melt butter over medium-high heat.
- Add onion, bell pepper, celery, garlic and saute 5 minutes stirring often.
- Add shrimp, chicken bay leaves and thyme. Reduce heat to medium and cook for 10 minutes or until chicken is no longer pink inside and the shrimp is opaque.
- Stir in paprika until thoroughly mixed with other ingredients.
- Stir in tomatoes, chicken broth, worcestershire sauce and hot sauce until well mixed.
- Add sausage and ham stirring well. Add crawfish (if using) and cook over medium-high heat until the liquid returns to a boil.
- Stir in scallions, salt and rice. Reduce heat to low, cover with lid and cook 30 minutes or until the rice is tender.
- Serve with fresh crusty french bread.
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- 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.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CHICKEN AND SAUSAGE JAMBALAYA
I got this from a friend who was doing Sugar Busters. It's delicious, we make it quite frequently. It's very flexible..I don't put any cayenne or Tabasco in if the kids are eating with us, but I do serve cayenne & Tabasco at the table. If you use "instant" or parboiled rice, this comes together even quicker! Prep time is an estimate...I usually just do it as I go along.
Provided by momofpjc
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in deep skillet or saucepan.
- Saute onion, pepper, celery and garlic and cook over medium-high heat until tender.
- Stir in scallions, chicken and sausage.
- Saute 5 minutes.
- Add remaining ingredients except rice, then reduce heat and simmer 10-15 minutes.
- Stir in rice, cover and cook 45-60 minutes or until rice is tender.
Nutrition Facts : Calories 507, Fat 24.3, SaturatedFat 12.1, Cholesterol 87, Sodium 405.1, Carbohydrate 50.5, Fiber 6.1, Sugar 8.3, Protein 23.3
CHICKEN SAUSAGE JAMBALAYA
Having a cousin who's a pork producer is a bonus when looking for great recipes. This slightly spicy entree turns out perfectly every time.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4-6 servings.
Number Of Ingredients 14
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.
Nutrition Facts :
SPICY CHICKEN JAMBALAYA
Make and share this Spicy Chicken Jambalaya recipe from Food.com.
Provided by jena_c
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Brown cubed chicken in heated oil over medium heat in skillet for ten (10) minutes.
- Add sausage links and cook until browned.
- Remove meat, set inside a Dutch oven.
- Place peppers, onions, zucchini, squash, garlic powder, crushed red pepper, chili powder and Creole Seasoning in same skillet until tender.
- Add pepper mix to meat.
- Add rice, broth and stewed tomatoes.
- Bring to a boil, simmer on medium heat for 30 minutes.
- Serve with fresh lime wedges on the side, if desired.
CHICKEN AND SAUSAGE JAMBALAYA
Categories Chicken Rice Low/No Sugar Mardi Gras Sausage Bell Pepper Potluck Bon Appétit
Yield Serves 8
Number Of Ingredients 14
Steps:
- Heat oil in heavy large pot over high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat.
- Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
EASY CAJUN JAMBALAYA
I have always loved Cajun foods but my wife doesn't like the 'kick.' In response to this, I made my traditional Jambalaya without the heat. Everyone loved this recipe and I hope you will to. Enjoy!
Provided by Grant Michel
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.
Nutrition Facts : Calories 488 calories, Carbohydrate 58.5 g, Cholesterol 73.9 mg, Fat 13.8 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 4.1 g, Sodium 1082.5 mg, Sugar 3.1 g
CHICKEN AND SAUSAGE JAMBALAYA
Categories Chicken Rice Tomato Bake Mardi Gras Sausage Bell Pepper Fall Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Pat chicken dry and season with salt. Heat 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in batches, without crowding, turning once, 6 to 8 minutes total (add remaining 2 tablespoons oil as needed between batches). Transfer to a bowl as browned.
- Reduce heat to moderate and brown sausage in 4 batches in fat remaining in skillet, turning, 3 to 4 minutes. Transfer to a paper-towel-lined bowl as browned.
- Pour off all but about 1 tablespoon fat from skillet, then cook onions, celery, and bell pepper in skillet over moderate heat, stirring occasionally, until onions are golden brown and softened, about 8 minutes. Add garlic and cook, stirring, 1 minute. Add 1 cup stock and cook, stirring, 1 minute. Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (if using), and remaining cup stock. Simmer, partially covered, until chicken is tender, about 30 minutes.
- Preheat oven to 325°F.
- Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
- Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring. Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes. Remove from heat and let jambalaya stand, covered, 10 minutes. Gently stir in scallion greens, sausage, and salt to taste.
- Available at specialty foods shops and Citarella (212-874-0383).
CHICKEN AND SAUSAGE JAMBALAYA
Adapted from Cooking Light. You can use Andouille, Kielbasa, or Italian Sausage. My first time making this, I used a venison sausage.
Provided by KelBel
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook about 8 minutes, stirring occasionally.
- Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, stirring occasionally.
- Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally.
- Add diced tomatoes and broth, and bring to a boil. Stir in rice.
- Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.
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