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Chicken Jambalaya With Andouille Sausage

The dish varies widely from cook to cook.

Chicken jambalaya with andouille sausage. Add the chicken and the bay leaves to the pot. Add chicken and cook turning until browned on both sides about 6 minutes per side. Bring the mixture to a boil reduce heat to medium low and cook at a simmer until he shrimp are no longer translucent 10 to 15 minutes. Using both andouille sausage and juicy pink shrimp this jambalaya recipes is like a spicy surf and turf.

Stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture. Drain sausage on paper towels and place in a 5 qt. Season the chicken with the remaining 1 teaspoon salt and remaining 14 teaspoon cayenne. Brown the chicken for 8 to 10 minutes scraping the bottom of the pot to loosen any browned particles.

Some think the name derives from the french word jambon meaning ham the main ingredient in many of the first jambalayas. Its easy to double or triple chicken andouille and shrimp jambalaya batches and ingredients can be added or removed. Chicken andouille and shrimp jambalaya combines some of our favorite louisiana flavors. Place the penne in the salted water and return to a boil.

Whether as a sunday supper for family and friends or the centerpiece of a tailgating party jambalayas are perfect for entertaining. Bring to a boil over high heat and season with salt to taste. 8 ounces smoked sausage such andouille or kielbasa sliced into 14 inch thick rounds 1 12 medium yellow onions finely diced about 1 12 cups 1 medium green bell pepper finely diced about 3. Cook sausage in hot oil in a large skillet over medium high heat stirring often 5 minutes or until browned.

All of that will need to simmer for about 20 minutes before we finally stir in the shrimp let cook for a few minutes and then serve. It is a versatile dish that combines cooked rice with a variety of ingredients that can include tomatoes onion green peppers and almost any kind of meat poultry or shellfish. Season chicken all over with salt and pepper. Add the rice and stir for 2 to 3 minutes to coat evenly.

Jambalaya is a hallmark of the creole cuisine. Preheat oven to 3250f 1600c. Remove sausage with a slotted spoon reserving drippings in skillet. Fill a large 1 gallon stock pot with a pasta insert 34 full with water.

In a dutch oven heat oil over medium high heat until shimmering. Transfer chicken to a cutting board and let rest for 5 minutes then cut into 12 inch chunks and set aside. Add the water stir to combine and cover.