HOW TO MAKE JAMBALAYA

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Cajun Chicken and Sausage Jambalaya


Cajun Chicken and Sausage Jambalaya

Ingredients
  • 2 pounds mild smoked pork sausage, or any lean high-quality smoked pork sausage, sliced 1/4-inch thick
  • 2 1/2 pounds boneless skinless chicken thigh meat
  • 1 1/2 pounds onions, diced
  • 2 tablespoons minced fresh garlic
  • 1 pound tasso, cubed
  • 3/4 tablespoon whole fresh thyme leaves
  • 3/4 tablespoon chopped fresh sweet basil leaves
  • 1/2 tablespoon coarsely ground black pepper
  • 1/2 tablespoon white pepper
  • 1/2 tablespoon red pepper flakes
  • 1/3 gallon chicken stock
  • 1 1/4 pounds long-grain rice
  • 1 tablespoon freshly chopped curly parsley leaves



Cajun Jambalaya




Cajun Jambalaya

Ingredients

  • 12 medium shrimp, peeled, deveined and chopped
  • 4 ounces chicken, diced
  • 1 tablespoon Creole seasoning, recipe follows
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup rice
  • 3 cups chicken stock
  • 5 ounces Andouille sausage, sliced
  • Salt and pepper
Directions
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning. This is a good one. Enjoy !