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Chicken Jambalaya With Andouille Sausage

Our top rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minuteswe love the convenience of one dish meals which minimize both prep and cleanup time.

Chicken jambalaya with andouille sausage. Stir and add shrimp shredded chicken browned sausage and 1 cup chicken broth into the tomato mixture. Add chicken and cook turning until browned on both sides about 6 minutes per side. Bring to a boil over high heat and season with salt to taste. Brown the chicken for 8 to 10 minutes scraping the bottom of the pot to loosen any browned particles.

Place the penne in the salted water and return to a boil. The dish varies widely from cook to cook. Season the chicken with the remaining 1 teaspoon salt and remaining 14 teaspoon cayenne. 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.

Cook sausage in hot oil in a large skillet over medium high heat stirring often 5 minutes or until browned. Add the chicken and the bay leaves to the pot. Add the rice and stir for 2 to 3 minutes to coat evenly. Some think the name derives from the french word jambon meaning ham the main ingredient in many of the first jambalayas.

Add the water stir to combine and cover. 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. 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. Season chicken all over with salt and pepper.

Its easy to double or triple chicken andouille and shrimp jambalaya batches and ingredients can be added or removed. Pour tomato sauce and diced tomatoes over the vegetable mixture. Remove sausage with a slotted spoon reserving drippings in skillet. Jambalaya is a hallmark of the creole cuisine.

Sliced andouille sausage goes in next followed by tomatoes and tomato paste as well as a teaspoon of cajun seasoning plus chicken stock and rice. Drain sausage on paper towels and place in a 5 qt. Chicken andouille and shrimp jambalaya combines some of our favorite louisiana flavors. Transfer chicken to a cutting board and let rest for 5 minutes then cut into 12 inch chunks and set aside.

In a dutch oven heat oil over medium high heat until shimmering. Fill a large 1 gallon stock pot with a pasta insert 34 full with water. Whether as a sunday supper for family and friends or the centerpiece of a tailgating party jambalayas are perfect for entertaining.