WEEKNIGHT CHICKEN AND ANDOUILLE JAMBALAYA
Jambalaya traditionally contains sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. Andouille is a coarse-grained smoked sausage made using smoked pork shoulder, garlic, pepper, onions, wine, and seasonings. The vegetable base is a combination of onion, celery, and green bell pepper known as the "holy trinity." I find that green bell peppers can be difficult to digest, so I use poblano peppers instead. They are far more flavorful and complex and less likely to cause digestive distress. For generations, some of the most flavorful rice Americans have eaten has been jasmine rice imported to the United States from Asia. Twelve years ago, the Louisiana State University AgCenter started a project to increase rice production in Louisiana, and the state is now the third largest rice-producing state in the United States.
Provided by Virginia Willis
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 350 degrees F.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Add the sausage and cook until the meat starts to brown and the fat renders, 3 minutes. Transfer the sausage to a plate. Add the chicken and sprinkle the Creole seasoning over the chicken. Cook until the chicken is just beginning to color, 3 minutes. Transfer the chicken to the plate with the sausage.
- Reduce the heat to medium and then add the onion, celery, and poblano pepper to the residual oil in the skillet. Cook, stirring occasionally, until the vegetables start to color, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the rice and stir to coat. Stir in the tomato puree and stock and bring to a boil. Return the chicken and sausage to the skillet. Transfer to the oven and bake, uncovered, stirring once, until the rice is tender and the juices run clear when the chicken is pierced with the tip of a knife, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Taste and adjust the seasoning with salt and pepper. Serve immediately.
- Combine all ingredients in a small airtight container or mason jar. Shake to combine. Store in a cool, dry place for up to 3 months.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Maxamed Bakar
[email protected]This jambalaya is a great way to use up leftover chicken and rice. It's also a great meal to make on a weeknight. The chicken and sausage are cooked in a flavorful sauce and the rice is fluffy and delicious. I highly recommend this recipe.
Mian Adil
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little extra spice, but that's just my personal preference. I highly recommend this recipe to anyone who loves jambalaya.
Yukolratana Jaivanich
[email protected]This was a great recipe. I made it exactly as written and it turned out perfect. The chicken was tender and juicy, and the sauce was flavorful and not too spicy. I served it over rice and it was a hit with my family.
Manzor Ali Karachi king
[email protected]This jambalaya was delicious! I loved the combination of chicken, andouille sausage, and vegetables. The rice was cooked perfectly and the sauce was flavorful. I will definitely be making this again.
Joyanto
[email protected]I'm not a huge fan of jambalaya, but this recipe changed my mind. The chicken was perfectly cooked and the sauce was flavorful and not too spicy. I will definitely be making this again.
Kîpkírùì Cøllïñß
[email protected]This jambalaya is a staple in my house. It's a great way to use up leftover chicken and rice. I also love that it's a one-pot meal, which makes cleanup a breeze.
lm f
[email protected]I love this jambalaya! It's so flavorful and easy to make. I always add extra vegetables, like bell peppers and corn, to make it even more delicious.
Eric Hall
[email protected]This was a great weeknight meal. It was easy to make and the ingredients were easy to find. The chicken and andouille sausage were cooked perfectly and the rice was fluffy. I will definitely be making this again.
Eyonna
[email protected]I made this jambalaya for a party and it was a huge success. Everyone loved it! The flavors were amazing and the dish was easy to make. I will definitely be making this again.
Aspen Conrad
[email protected]This jambalaya was a hit! The chicken was tender and flavorful, and the andouille sausage added a nice spice. I loved the addition of okra, which gave the dish a unique texture. I will definitely be making this again.