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Jambalaya Recipe!!
By The Chef | January 31, 2008
In keeping with the Mardi Gras theme happening around town, I thought I would share a fabulous recipe for Jambalaya. I make mine with chicken and sausage, and cut down all of the spices. I love everything about a good Jambalaya unless it burns my tongue–and it doesn’t take much to do that!! I do have to double this recipe–as there are 6 of us, and one serving is never enough, and like most other recipes–it’s always better the next day after all of the flavors have had time to meld!!
Chicken & Sausage Jambalaya
1 tablespoon cooking oil
1/2 pound andouille sausage
1 large onion, chopped
2 ribs celery, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups long-grain rice
3 cups canned low-sodium chicken broth or homemade stock
1/4 teaspoon cayenne
2 bay leaves
1 1/2 teaspoons salt
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
In a large saucepan, heat the oil over moderate heat. Add the sausages and cook, turning, until browned, 5 to 10 minutes in all. Remove. When the sausages are cool enough to handle, cut them into 1/4-inch slices. Pour off all but 1 tablespoon fat from the pan.
Add the onion, celery, bell pepper, and garlic to the pan and cook, covered, over moderately low heat until the vegetables start to soften, about 5 minutes. Add the rice, broth, sausage, cayenne, bay leaves, and salt and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Stir in the chicken and simmer, covered, until the chicken is just done and the rice and the vegetables are tender, about 5 minutes longer. Remove from the heat and let stand, covered, for about 2 minutes.
Yield: 4 servings
Topics: Chicago, Holiday, Mardi Gras, Recipe, Rice, Sausage |
