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Chicken Jambalaya With Andouille Sausage

8 ounces smoked sausage such andouille or kielbasa sliced into 14 inch thick rounds 1 12 medium yellow onions finely diced about 1 12 cups 1 medium green bell pepper finely diced about 3.

Chicken jambalaya with andouille sausage. Brown the chicken for 8 to 10 minutes scraping the bottom of the pot to loosen any browned particles. Add the water stir to combine and cover. Some think the name derives from the french word jambon meaning ham the main ingredient in many of the first jambalayas. Whether as a sunday supper for family and friends or the centerpiece of a tailgating party jambalayas are perfect for entertaining.

Add chicken and cook turning until browned on both sides about 6 minutes per side. Drain sausage on paper towels and place in a 5 qt. In a dutch oven heat oil over medium high heat until shimmering. Place the penne in the salted water and return to a boil.

Its easy to double or triple chicken andouille and shrimp jambalaya batches and ingredients can be added or removed. Stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture. Add the rice and stir for 2 to 3 minutes to coat evenly. Fill a large 1 gallon stock pot with a pasta insert 34 full with water.

Preheat oven to 3250f 1600c. Season chicken all over with salt and pepper. Add the chicken and the bay leaves to the pot. Our top rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minuteswe love the convenience of one dish meals which minimize both prep and cleanup time.

It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes onion green peppers and almost any kind of meat poultry or shellfish. Chicken andouille and shrimp jambalaya combines some of our favorite louisiana flavors. Sliced andouille sausage goes in next followed by tomatoes and tomato paste as well as a teaspoon of cajun seasoning plus chicken stock and rice. Bring the mixture to a boil reduce heat to medium low and cook at a simmer until he shrimp are no longer translucent 10 to 15 minutes.

Pour tomato sauce and diced tomatoes over the vegetable mixture. The dish varies widely from cook to cook. All of that will need to simmer for about 20 minutes before we finally stir in the shrimp let cook for a few minutes and then serve. Transfer chicken to a cutting board and let rest for 5 minutes then cut into 12 inch chunks and set aside.

Season the chicken with the remaining 1 teaspoon salt and remaining 14 teaspoon cayenne. Jambalaya is a hallmark of the creole cuisine. Bring to a boil over high heat and season with salt to taste.