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Chicken and Sausage Jambalaya

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Chicken and Sausage Jambalaya

Post  MidTNJasonF on 4/24/2010, 6:58 pm

Learned this recipe from some cooking classes I took in New Orleans about a decade ago. I have yet to find one better.

1/4 cup oil
1 cooked chicken boned and chopped
1 1/2 lbs andouille sausage

The Trinity:
4 cups chopped onion
2 cups chopped celery
2 cups chopped green pepper

1 tablespoon chopped garlic
4 cups long grain rice
5 cups of stock (beef or chicken is fine) can be halved with V8 or Bloody Mary mix
2 heaping teaspoons of your favorite cajun seasoning
2 cups chopped green onions or tomatoes to finish (optional)


Add the oil to a large heavy straight walled skillet.
Saute the Trinity until the onions are translucent.
Add the garlic and andouille sausage lightly browning the sausage.
Add the chicken and the cajun seasoning mixing well with the vegetables.
Add rice and stock bringing the stock to a boil.
Reduce heat and simmer stirring occasionally until rice is cooked.

Serve topped with chopped fresh green onion or tomatoes if desired.
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MidTNJasonF

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Chicken and sausage jambalaya

Post  ander217 on 4/26/2010, 8:50 am

I've been looking for a good jambalaya recipe. Thanks for posting!

Do you use regular or smoked andouille?
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Re: Chicken and Sausage Jambalaya

Post  MidTNJasonF on 4/26/2010, 7:31 pm

It is actually hard to find andouille in stores many times here. I have used numerous types of sausage actually over the years. I have used mostly smoked sausage though.
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Re: Chicken and Sausage Jambalaya

Post  TN_GARDENER on 6/18/2011, 7:49 am

MidTNJasonF wrote:It is actually hard to find andouille in stores many times here. I have used numerous types of sausage actually over the years. I have used mostly smoked sausage though.

I agree. Andouille is nice, but can be a little difficult to find. Pretty much any sausage works just fine.

My only thought about the original recipe is that I really like to start with raw chicken and saute' it with my sausage so it browns up nice n creates all those tasty morsels.

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