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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my favorite jambalaya recipe. It's pretty spicy/hot but you can adjust the amounts of the spices if desired. I found this recipe on a pkg of Thomas's Ragin Cajun Smoked Andouille Sausage. If you can't find Andouille sausage you can substitue spicy and/or smoked sausage, such as kielbasa. Prep time does not include chopping vegetables or mixing the season mix. Ingredients:
4 small whole bay leaves |
1 teaspoon salt |
1 teaspoon dry mustard |
1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
1 teaspoon black pepper |
1/2 teaspoon dried thyme leaves |
1 teaspoon garlic powder |
4 tablespoons butter or 4 tablespoons margarine |
1 1/2 cups boneless skinless chicken breasts (cut into chunks) |
2 cups andouille sausages, cut into chunks |
1 1/2 cups diced onions |
1 1/2 cups diced celery |
1 cup green bell pepper, diced |
1 cup converted rice, uncooked |
4 cups chicken broth |
Directions:
1. Thoroughly combine season mix ingredients in a small bowl and set aside.
2. In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
3. Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
4. Add onion, celery, bell pepper and season mix.
5. Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
6. Stir in rice and cook 2 minutes, stirring well.
7. Add the chicken broth, stir well.
8. Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
9. Remove bay leaves and serve.
10. NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
11. I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.
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