Chicken/sausage JambalayaFrom honeypl 1 year ago
- Large Dutch Oven with tight fitting lid shopping list
- 1 large onion, medium chopped pieces shopping list
- 1/4 bell pepper chopped, seeded, washed shopping list
- 1 heaping Tbsp chopped garlic (I use the chopped in a jar) shopping list
- 6 boneless/skinless thighs & 3 boneless/skinless breasts (or buy the whole thing and remove excess fat and skin) shopping list
- 1 lb pkg of Link sausage (I use Polish Keilbasa or beef sausage) use what kind you like to eat the most shopping list
- 3 cups rice (I use Basmati and pre-wash until clear) any long grain, white rice will do fine shopping list
- 1-2 tsps cajun seasoning (I use Ball's cajun seasoning from Lake Charles, LA...the best of the best!) shopping list
- 1 tsp dried basil shopping list
- 1/2 tsp thyme shopping list
- 2-4 bay leaves shopping list
- salt & pepper to taste shopping list
- Loaf of French bread (buttered with whatever - butter, garlic, etc) shopping list
How to make it
- Throw onion, garlic, bell pepper and chicken in Dutch oven on medium heat and brown till all chicken pieces are no longer pink. I usually add appx. 1/2 - tsp of the cajun seasoning and salt & pepper while browning.
- Put the lid on to bring out some juice, stir occasionally and keep your eye on the mixture.
- Cook for 10 minutes or so until you have about a cup of juice bubbling.
- The smell should be so good at this point you're just about ready to slap the dog or your mother, whomever is most handy!
- Add 8 cups water, seasonings, stir and put the lid back on. Cook on medium heat for appx. 30 minutes - stirring occasionally and tip the lid on top if boiling too hard. Use your judgement regarding the heat. It should be boiling nicely at this point.
- Taste the juice and season more if you need it. The rice takes up alot of the spices and this is a spicy, not necessarily hot, dish.
- In the meantime, slice your sausage in 1/4 - 1/2 inch pieces...the whole delicious 16 ozs and drop into the boiling pot.
- Slowly add your rice, stir, cover and turn down heat just a tad...allow the pot to boil again and when steam is rushing out of the top, turn down heat almost to low and cook appx. 45 minutes or until rice is done.
- You can occasionally lift the lid to check on the progress of the rice, but don't stir and only look for a few seconds. Cook until the water is gone, slide a spoon down the side to check and move the rice. Most of the chicken and sausage comes to the top, but the pot should be so full it's almost overflowing. Take off the lid for 5-10 minutes. Serve with toasted/buttered French Bread! Hope yours is as delicious as mine!
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- honeypl Baker, LA
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