Sep 28, 2011

Chicken and Sausage Jambalaya

Drumroll please....here it is folks. My jambalaya recipe. Its simple, delicious and oh so fattening. Enjoy!



1 Cup Olive Oil (1/4 + 3/4)

1 lb smoked sausage, slice in half discs

2 Cups of boiled and pulled chicken

1 Can Rotel, undrained

2 Bell Peppers, chopped

4 cloves garlic, chopped

1 large onion, chopped

2 staulks celery, chopped

3 Cups raw uncooked rice

6 cups chicken broth

1 - 3 tsp Cajun Seasoning (Tony Sacherones)

1 tsp dried thyme

pinch pepper

Boil and debone chicken; set aside. In a heavy duty large pot, heat 1/4 cup olive oil; saute sausage in oil for a few minutes. Remove sausage and set aside. Saute onion, bell pepper, and celery until soft; add in garlic and saute for a few minutes longer. Combine the remaining ingredients.  Bring to a simmer; cover and cook for 30 minutes or until the rice is cooked. Stir halfway during cooking time. Serve with cajun seasonings for those who like to "kick it up a notch!"


*Make your chicken stock stronger by adding onion peels, carrots and celery to it. Do not add salt to your broth. The cajun seasoning has a lot of salt.




No comments :

Post a Comment

Please leave me a comment.