Chicken & Sausage Jambalaya today.
April 27, 2013 § Leave a comment
Jambalaya in the new pot. I must say the new pot worked well. It heated uniformly and cooked well. The finish is a bit rough so I have to use a brush to clean it. I will also need a spay bottle for the oil to season it since a rag leaves lint which sticks. All in all a good purchase. I see gumbo in our future.
4 oz. green bell pepper — diced
4 oz. red bell pepper — diced
8 oz. celery — diced
8 oz. onion — diced
1 lb. andouille sausage – sliced on the bias
2 lb. boneless chicken thighs – cut in large dice
1 lb. rice — rinsed
1 qt. chicken stock
2-4 tbsp Calvin’s Cajun Seasoning(no salt)
salt & pepper to taste
Heat the pot over medium heat. Add the sausage and cook, stirring, until the sausage releases some of it’s fat. Remove from the pot, add the chicken and cook that, stirring until it is browned and remove from the pan. Do not cook the sausage or chicken until it is cook through, you just want to flavor the oil with the sausage and chicken as it will finish cooking later.
Add more oil if necessary, bring back to temperature, add the diced vegetables and sauté until tender. Add the rice and sauté until the rice is kind of translucent. Return the meat to the pot, add the stock and bring to a boil, season with salt and pepper, cover, reduce heat and simmer for 30 minutes. The cooking time and the amount of stock will be dependent on the type of rice used. I use long-grain rice so it takes longer to cook than par-cooked rice. I like the flavor and texture of the long-grain rice.
Serve hot with addition seasoning, lemon, or what ever you would. I like cabbage slaw,vinegar based, as a side.