salt and pepper
Executive Chef
Chicken & Sausage Jambalaya
- Thread starter salt and pepper
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giggler
Sous Chef
Wait a minute! No recipe to go with that wonderful picture?!
What I like is that yours looks nice and Wet.. Jambalaya is often served Too Dry for my taste.
Eric, Austin Tx.
What I like is that yours looks nice and Wet.. Jambalaya is often served Too Dry for my taste.
Eric, Austin Tx.
abecedarian
Cook
- Joined
- May 25, 2006
- Messages
- 71
Yes, please post a recipe... My family would enjoy this sort of Jambalaya. What I usually do is add browned bulk sausage and shredded cooked chicken to two packages of store-bought Jambalaya mix.
OP
OP
salt and pepper
Executive Chef
Chicken Jambalaya:
1- 3lb chicken cut up and skin removed then boiled in 2 cups of water for 20 minutes. remove from water.
In a dutch oven, brown sasuage (pork links,andouille,etc.) heat 2 cups chicken broth (low sodium) inthe dutch oven. Add 3/4 tsp salt , 1/4 tsp pepper 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 cup chopped onion, 2 cloves of garlic, 16oz can of stewed tomatoes. Bring to a boil add chicken and 1 cup of rice and simmer for 30 minutes. Serve and garnish with parsley.
1- 3lb chicken cut up and skin removed then boiled in 2 cups of water for 20 minutes. remove from water.
In a dutch oven, brown sasuage (pork links,andouille,etc.) heat 2 cups chicken broth (low sodium) inthe dutch oven. Add 3/4 tsp salt , 1/4 tsp pepper 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, 1/2 cup chopped onion, 2 cloves of garlic, 16oz can of stewed tomatoes. Bring to a boil add chicken and 1 cup of rice and simmer for 30 minutes. Serve and garnish with parsley.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Just curious, why did you boil the chicken? I love to brown the chicken off in the pan and then brown off the andouille in the fat. It adds so much flavor to the vegis when they are sauted in it as well. I even "fry" the rice some, before adding liquid.
Craig
Craig
OP
OP
salt and pepper
Executive Chef
By all means , if you keep the skin on ,then brown the chicken. you can also use the 2 cups of water as stock, just strain it through a cheese colth. PS: I forgot to add to the recipe, 1 finely chopped jalapeño.
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