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    Chicken and Sausage Jambalaya

    6 servings

    porties

    10 minutes

    actieve tijd

    50 minutes

    totale tijd
    Begin met koken

    Ingrediënten

    1/4 cup olive oil

    1 pound boneless skinless chicken thighs, cut into 1" chunks

    1 pound smoked, spicy sausage (such as conecuh or andouille), cut into 1" discs (Alternative: Chorizo sausage)

    10 oz bag of frozen chopped onion, bell pepper, and celery "seasoning blend" (see notes if using fresh veggies)

    1 14.5-ounce can diced tomatoes with basil, garlic & oregano

    1 14.5-ounce can chicken broth

    1 tablespoon dried parsley

    1 teaspoon dried basil

    1 teaspoon garlic powder

    1/2 teaspoon cajun seasoning (Tony Chachere's or Slap Ya Mama)

    1/2 teaspoon pepper

    1/2 teaspoon salt

    2 cups uncooked, extra long grain rice (or long grain) (do NOT use instant rice)

    Instructies

    In a heavy 5-quart saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

    Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.

    Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.

    Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking. Do not boil the jambalaya! All that's needed is a slow, gentle simmer. On my stove, it's the lowest setting.

    Alternative Method. Recipe can be doubled and baked in the oven at 350F for 1 hour. Looking at the recipe card, you still do steps 1 and 2. BUT for step 3, you will place the browned chicken, browned sausage, onion, bell pepper, and celery into a large roasting pan and add the tomatoes, broth, seasonings, and raw rice. Mix well and taste for flavor. Step 4, bake in the oven for an hour or until the rice is tender. The pan needs to be covered tightly with heavy duty aluminum foil or have a lid that fits well.

    Voedingswaarde

    Portiegrootte

    -

    Calorieën

    645 kcal

    Totale vet

    33 g

    Verzadigd vet

    9 g

    Onverzadigd vet

    21 g

    Transvet

    1 g

    Cholesterol

    126 mg

    Natrium

    757 mg

    Totale koolhydraten

    54 g

    Voedingsvezels

    2 g

    Totale suikers

    2 g

    Eiwit

    31 g

    6 servings

    porties

    10 minutes

    actieve tijd

    50 minutes

    totale tijd
    Begin met koken

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    Ingrediënten

    1/4 cup olive oil

    1 pound boneless skinless chicken thighs, cut into 1" chunks

    1 pound smoked, spicy sausage (such as conecuh or andouille), cut into 1" discs (Alternative: Chorizo sausage)

    10 oz bag of frozen chopped onion, bell pepper, and celery "seasoning blend" (see notes if using fresh veggies)

    1 14.5-ounce can diced tomatoes with basil, garlic & oregano

    1 14.5-ounce can chicken broth

    1 tablespoon dried parsley

    1 teaspoon dried basil

    1 teaspoon garlic powder

    1/2 teaspoon cajun seasoning (Tony Chachere's or Slap Ya Mama)

    1/2 teaspoon pepper

    1/2 teaspoon salt

    2 cups uncooked, extra long grain rice (or long grain) (do NOT use instant rice)

    Instructies

    1

    In a heavy 5-quart saute pan over medium-high heat, add olive oil and brown the cut up chicken that has been seasoned with Tony's (NOTE: this is not the amount in the ingredient list; simply sprinkle the cut-up chicken with a little [or a lot] Tony's) for 3-5 minutes. Do not cook the chicken through. Remove chicken from pot.

    2

    Add the sliced sausage to the pot and brown for 5 minutes. Then add the onion, bell pepper, and celery. Mix well and scrape bottom of pan to remove and incorporate any browned pieces of chicken and sausage. Simmer covered on medium heat for about 5 minutes, stirring halfway through cooking.

    3

    Return chicken to pot and add the tomatoes, broth, and seasonings above. Mix well and taste for flavor. Add raw rice and mix well. Bring mixture to a boil, cover, and lower heat to medium-low. Simmer for 10 minutes and then stir mixture to bring rice to the top.

    4

    Cover and lower heat (very gentle simmer) and cook another 30 minutes or until rice is done. Do not lift the lid while the jambalaya is cooking. Do not boil the jambalaya! All that's needed is a slow, gentle simmer. On my stove, it's the lowest setting.

    5

    Alternative Method. Recipe can be doubled and baked in the oven at 350F for 1 hour. Looking at the recipe card, you still do steps 1 and 2. BUT for step 3, you will place the browned chicken, browned sausage, onion, bell pepper, and celery into a large roasting pan and add the tomatoes, broth, seasonings, and raw rice. Mix well and taste for flavor. Step 4, bake in the oven for an hour or until the rice is tender. The pan needs to be covered tightly with heavy duty aluminum foil or have a lid that fits well.