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Chicken & Sausage Jambalaya

Chicken & Sausage Jambalaya

Jambalaya is one of the first things I learned to cook when I moved out on my own. If you can cook rice, you can cook jambalaya. It's pretty versatile as well.

Today I'm making chicken and sausage, but you can make pretty much any combonation that you like. 

It takes about an hour and a half, to 2 hours, from start to finish. 

You'll need: 

  • 4 pounds of boneless, skinless chicken (cut into small pieces)
  • 2 pounds of smoked sausage (I'm using Richards hot smoked andouille sausage)
  • 1 onion (diced) 
  • 1 bell pepper (diced, I'm using red and green)
  • 1 handful of fresh parsley (chopped) 
  • 5 cloves of garlic (minced)
  • 4 cups of uncooked long grain rice
  • 6 cups of chicken broth
  • 2 to 3 cups of water
  • 3 tablespoons of jarred roux
  • 4 to 5 tablespoons of cajun seasoning (like Slap Ya Mama) 
  • 4 or 5 tablespoons of vegetable oil

First cut up your chicken, season it with a tablespoon of the cajun seasoning, then add it to a hot pot, coated with the vegetable oil.

 

 

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Brown the chicken well, take it out of the pan, and then set it aside.

 

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Cut up the sausage, and add it to the pan, that you just removed the chicken from.

 

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Cook it until it's browned well.

 

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Take it out of the pot, and add it to the cooked chicken.

 

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Before adding your roux to the pot, make sure all of your vegetables are chopped. Once they're diced, add the roux to the same pot that you cooked the sausage and chicken in. 

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Let the roux heat up, then add in the chopped bell pepper, onions and parsley.  Stir constantly. Add the minced garlic after 3 or 4 minutes.

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Cook until the vegetables are translucent. Add the vegetables to the meat, and transfer everything over to a large pot.

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Mix well and cook all together over medium heat for about 10 minutes, stirring constantly.

 

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Once it has cooked for a few minutes add in the 4 cups of uncooked rice, 6 cups of chicken stock, 2 cups of water and the remaining seasoning.

 

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Cover and cook on low for 45 to an hour and 15 minutes. Check it every 10 to 15 minutes, and add a little water if it seems low. It will be ready to eat, when the rice is cooked. 

 

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Chicken & Sausage Jambalaya @ TheCajunCakerella.com

Chicken & Sausage Jambalaya @ TheCajunCakerella.com

Chicken & Sausage Jambalaya @ TheCajunCakerella.com

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