Recipes

Chicken and Sausage Jambalaya

February 8, 2015

It’s almost Mardi Gras and chicken and sausage jambalaya is my go to dish to serve at my Mardi Gras parties. Living in Northern California it’s hard to be away from New Orleans this time of year. First of all, it’s not easy to find a king cake or anything else Mardi Gras for that matter. I throw a party every year so we can celebrate it too. Jambalaya is definitely a crowd pleaser. It’s pretty easy to make and everyone loves it. But, of course, it’s great anytime of year.

Now before we get started, I need to ask you a personal question… Do you save the bacon fat when you cook bacon? Do you put it in a jar and keep it in the fridge for when you really need it? You definitely should. We don’t use it much but we definitely use it for jambalaya. It absolutely makes a huge difference in the taste of the jambalaya.

In this recipe I used the Trinity: onion, celery and bell pepper. However, you could just use 2 onions instead. My dad has done it both ways. Either way, the jambalaya will be good.

 

1 onion, chopped

2 stalks celery, chopped

1 bell pepper, chopped

2 tbsp bacon fat or vegtable oil or olive oil

2 ½ lbs chicken, breasts and thighs, cut into pieces

1 ½ lbs Cajun smoked pork sausage or andoulli sausage

1 32 oz box of chicken stock

3 bags of 10 minute success rice

reserve last bag in the package in case jambalaya has too much liquid.

 

The Trinity of New Orleans cooking, celery, onion, bell pepper.

The Trinity of New Orleans cooking, celery, onion, bell pepper.

 

Put one tbsp of bacon fat or vegetable oil in the pan.

 

Bacon fat, the best thing that every happened to jambalaya.

Bacon fat, the best thing that every happened to jambalaya.

 

Cook the trinity, celery, onion, bell pepper, until soft and set aside in a bowl.

 

The trinity, celery, onion, bell pepper

The trinity, celery, onion, bell pepper

 

Season the chicken in a bowl before putting it in the pot.

 

Season: Salt, pepper, and Slap Ya Mama.

Season: Salt, pepper, and Slap Ya Mama.

 

Cook the chicken with 1 tbsp of bacon fat and when cooked add trinity back to the pot.

 

Cooking the seasoned chicken

Cooking the seasoned chicken

 

Add the sausage cut into slices, stir in and cook for 5 minutes. I get my sausage from Louisiana. You can use a smoked pork sausage or andouille sausage.

 

Cajun smoked pork sausage

Cajun smoked pork sausage

 

Add the container of chicken stock. Let this simmer for 20 minutes.

 

Add the sausage and chicken stock. It's coming together.

Add the sausage and chicken stock. It’s coming together.

 

Taste it. This is where you get your seasonings right. It should taste a little more salted than you normally would prefer because you will add in rice.

 

We use 10 Minute Success Rice

We use 10 Minute Success Rice

 

Add 3 bags of the minute rice bags. Cut the bags open, pour them in, and mix well. Save the 4th one in case the jambalaya has a little too much liquid. We began to use this 10 minute rice because it makes it so much easier to get the rice to liquid ratio right. With regular rice, if you misjudge, you are out of luck. Using this, you can fix your mistake. In the end, you will never know the difference. Let it cook, stirring every 5 minutes.

 

Add rice to the pot of bubbling jambalaya.

Add rice to the pot of bubbling jambalaya.

 

If you have a very small amount of liquid left, be patient. Give it another 10 to 15 minutes on a low to medium fire while stirring periodically. This liquid will cook out. If it doesn’t, add only a small amount of rice from the 4th bag and stir in.

 

The jambalaya is almost ready!

The jambalaya is almost ready!

 

Chicken and Sausage Jambalaya

Chicken and Sausage Jambalaya

Ingredients

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 bell pepper, chopped
  • 2 tbsp bacon fat or vegtable oil or olive oil
  • 2 ½ lbs chicken, breasts and thighs, cut into pieces
  • 1 ½ lbs Cajun smoked pork sausage or andoulli sausage
  • 1 32 oz box of chicken stock
  • 3 bags of 10 minute success rice
  • reserve last bag in the package in case jambalaya has too much liquid.

Instructions

  • Put one tbsp of bacon fat or vegetable oil in the pan.
  • Cook the trinity (celery, onion, bell pepper) until soft and set aside in a bowl.
  • Season the chicken in a bowl before putting it in the pot. Cook the chicken with 1 tbsp of bacon fat and when cooked add trinity back to the pot.
  • Add the sausage cut into slices, stir in and cook for 5 minutes.
  • Add the container of chicken stock.
  • Let this simmer for 20 minutes. Taste it. This is where you get your seasonings right. It should taste a little more salted than you normally would prefer because you will add in rice.
  • Add 3 bags of the minute rice bags. Cut the bags open, pour them in, and mix well. Save the 4th one in case the jambalaya has a little too much liquid. We use minute rice because it makes it so much easier to get the rice to liquid ratio right. With regular rice, if you misjudge, you are out of luck. Let it cook, stirring every 5 minutes. If you have a very small amount of liquid left, be patient. Give it another 10 to 15 minutes on a low to medium fire while stirring periodically.
http://creativesupergirl.com/2015/02/08/chicken-and-sausage-jambalaya/

 

Leftover jambalaya? Try these Jambalaya Bites! They are yummy!

 

Chicken and Sausage Jambalaya Bites

Chicken and Sausage Jambalaya Bites

Happy Mardi Gras, y’all! Let me know if you try it and how you like it!

 

 

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